This hearty porridge-like dish from the Lombardy mountains transcends its humble ingredients with the warming embrace of butter and cheese, embodying an earthy warmth that sustains and comforts.
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water in a large pot with a pinch of salt.
Gradually add buckwheat and corn flour, stirring constantly.
Lower heat and cook for 30-40 minutes , stirring continuously.
Stir in the butter and cubed Taleggio until melted and smooth.
Season with additional salt if necessary and serve hot.
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