Banoche with parmesan
Author:
Dasha Malakhova
Servings: 2
Cooking time: 30 min
There are no boundaries in cooking, and this Transcarpathian banosh with Italian parmesan is another proof of that. But there are traditions, and, by the way, the real traditional banosh is made only by men and only with a wooden spoon.
Ingredients
| sour cream 1 tbsp. |
| water 1 tbsp. |
| cornmeal (or fine grits) 1 tbsp. |
| smoked lard (cut) to taste |
| onion (chop) 1 pcs. |
| porcini mushrooms (chop) 2 pcs. |
| grated parmesan a handful |
| cottage cheese a handful |
| salt to taste |
| pepper to taste |
Instructions
Step 1
Pour the sour cream and water into the pot, stir well and bring to a boil. Carefully pour in the cornmeal. Cook over low heat, remembering to stir. At the end, salt.
Step 2
Fry lard, transfer to a plate, in the same pan fry onions and mushrooms.
Step 3
Place the banosh on a plate. Arrange the lard, mushrooms and onions, cottage cheese and Parmesan on each side. Season with freshly ground black pepper.
