Place the water in a steel pot and bring to boil. Then join salt and EVO oil and pour the flour little at a time mixing with a wooden spoon. Keep high-temperature cooking by mixing quickly to avoid the formation of lumps. Pour the cornmeal mush on a wooden chopping board and add the pepper, nuts and grated pecorino that will melt with heat. Slice and serve hot.


500 g of cornflour
2 L of water
100 g of Pecorino Toscano DOP
70 g of walnuts
2 tablespoon of Olio Extra Vergine di Oliva to taste
Salt and pepper to taste