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From the peasant tradition a truly poor Emilian dish, almost as much as the friggione. Called in various ways by Mariconda, Calzagatti, Paparòcc, here is the CIRIBUSLA. This is the name that is used in the Bolognese countryside, especially Persicetane to call this dish. In simple words a polenta with beans. Prepared with the base (sauce) to make pasta and beans not very dense, in which when it boils the corn flour is added and cooked until a solid polenta is obtained. It is eaten freshly cooked or, the height of taste, left to cool and cut into slices to then toast it on the grill or even better fried. Once it was fried in pork lard (being in the Pork Valley) now some prefer olive oil.