Fried polenta squares (quadrotti) with Carbonara sauce
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Leonardo Pellacani
Portions for 30 pieces (3-4 cm diameter)
After cutting the cold poleta into regular cubes, coat them in the Professional frying mix to create an even film.
Fry in Professional frying oil at 175-180 °C for about 3 minutes, until golden. Drain on a wire rack.
Serve with warm Carbonara Sauce (drizzle over or in a small dipping bowl).
-thumb.png "Olio tecnico per frittura - Professional frying oil")
