682. Sgonfiotto di Farina Gialla

Polenta Soufflé

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dish:

  • I francesi lo chiaman soufflet
  • E lo notano come entremet,
  • Io “sgonfiotto,” se date il permesso,
  • Che servire potrà di tramesso.

  • (What the French call soufflé
  • And use as an entremets,
  • By your leave I call “sgonfiotto”
  • And serve as a “tramesso.”)