Torta di polenta e sanguinelle
Italopop, p. 300
Ingredients
- 200 ml milde olijfolie
- + extra
- 250 gram ricotta
- 4-5 bio-bloedsinaasappels
- ½ theel. zout
- 200 gram kristalsuiker
- + 1 eetl. extra
- 4 eieren
- 100 gram polentameel
- 150 gram bloem
- 2 theel. bakpoeder
- Siroop
- 6 bloedsinaasappels
- 100 ml campari
- 125 gram suiker
- Paar takjes rozemarijn
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