Polenta made with 300 g of “spinato di Gandino” corn flour, 1,2 l of water and 10 g of salt
100 g of stracchino all’antica delle Valli Orobiche cheese
30 g of butter (optional)
30 g of Grana Padano DOP (optional)
thyme or sage (optional)
Prepare a quite hard polenta. Moisture a ladle with cold water and fill it with polenta, make a hole in the middle and insert a piece of stracchino, previously softened with a fork. Cover it with more polenta. Put the chissöi on a baking tray covered with parchment paper and bake them for 10-15 minutes at 200 °C. Serve them coated with a little bit of melted butter with thyme or sage and some grated Grana Padano DOP.
It is a very old recipe and used to be prepared by shepherds and herdsmen in the mountains, “squashing” the stracchino cheese into the cold polenta and putting the schissöi or chissöi on the coals. Nowadays, we use tinfoil to wrap the chissöi and cook them on the grill.
Prepare a quite hard polenta. Moisture a ladle with cold water and fill it with polenta, make a hole in the middle and insert a piece of stracchino, previously softened with a fork. Cover it with more polenta. Put the chissöi on a baking tray covered with parchment paper and bake them for 10-15 minutes at 200 °C. Serve them coated with a little bit of melted butter with thyme or sage and some grated Grana Padano DOP.
It is a very old recipe and used to be prepared by shepherds and herdsmen in the mountains, “squashing” the stracchino cheese into the cold polenta and putting the schissöi or chissöi on the coals. Nowadays, we use tinfoil to wrap the chissöi and cook them on the grill.
