Here is a really greedy  recipe…
I love pistachios so why not put them in the polenta?
And ifwe add to the polenta some cuttlefish stew?
The result is truly remarkable …
And what are the pistachios from Bronte, Eden pistachio,
this wonderful fruit in addition to being delicious,
is rich in vitamin A, B1, iron, manganese, phosphorus and
potassium.
Let’s get to work and prepare this delicacy …

Recommended wine:
Valtellina Superiore D.OC.G. Inferno Plozza 2010
a wine with a particular character that will bewitch you.

And now … LIGHT THE FIRES!

INGREDIENTS:

-1500 Ml. water

- 400g of corn flour

- Salt to taste

-Oil Evo qb

- Tomatoes datterini 15

- 200g cuttlefish

-100g Of pistachios

-1 Clove garlic

-1/2 Red onion

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Chopped pistachios until they become almost a flour,
Boil the water and as soon as boils, add salt and
pour in the flour, corn,
When the polenta is almost cooked, pour the chopped pistachios.
Place the polenta still hot into molds shaped mini donut,
sformateli and center pour the stew of cuttlefish.
For the stew:
Put in a pan a clove
garlic, olive oil and grated red onion,
as they become hot remove the garlic and pour the cuttlefish,
pour in the white wine and not just
evaporated, add the tomatoes into small pieces, cook.