Step by step

Fold the egg whites into the flour mixture and transfer it the springform pan (which you have previously used for polenta), once again buttered and floured. Spread the mixture into a thin layer and cook at 180 °C for about 30 minutes.

To beat the egg whites until properly stiff, the bowl in which they are beaten should be perfectly clean. Then, in making the ‘polentina’, the egg yolks must be beaten for a long time until when you raise the whisk the beaten eggs hold their shape for a little time above the surface before sinking back down.
The ‘Pazientina’ is a typical dessert of the city of Padua: it seems that, originally, it was prepared in the monasteries of the area. The name is probably due to the patience it takes to prepare the different parts and assemble them.


pasta rice