Milk and flour with magnüca slices 🥛🌾 | Traditional recipe from Valchiavenna
A simple, humble recipe but rich in meaning: milk and flour with magnüca, a traditional dish from Valchiavenna, is one of those comfort foods that tell of ancient times, of cooking done with little but with great love. 🫶
It consists of a warm cream of milk and flour, similar to a fluid white polenta, completed with thin slices of magnüca, a lean cured meat typical of the region. Served hot, it is ideal for warming body and soul on the coldest days ❄️
🛒 Ingredients for 4 people
- 1 cup of white flour
- 1 liter of whole milk
- 150 g of lean magnüca (thinly sliced)
- Salt to taste
👩🍳 Preparation
- In a bowl, moisten the flour with a little milk, mixing to avoid lumps.
- In a large pot, bring the remaining milk to a boil, adding a pinch of salt.
- Pour the flour into the boiling milk mixing vigorously with a whisk, so as to obtain a smooth cream.
- Cook for about 20 minutes, stirring occasionally over low heat.
- Serve in shallow plates and slice the magnüca on top, so that it warms slightly upon contact with the cream.
✨ A dish of memory, humble and authentic, that tastes of home and peasant traditions.
The image of the plates is purely indicative and does not necessarily correspond exactly to the recipe
📚 Recipe taken from: Carlo Tedoldi – Chiavenna
