Polenta with Tanni is a typical dish of Torre Cajetani, a nice town on Ernici Mountains.
Tanni are a particular type of rapeseed broccoli. The raw vegetables are cooked in a pan with plenty of oil, garlic, salt and very little water. Tradition also calls for a bit of chili.
Polenta is made with maize flour, preferably large grain.
When it is cooked it is then poured into the traditional wooden "scife" (plates). The cooked Tanni is spread over the polenta.
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