Preparation

Boil the pasta with two whole carrots. Fry a finely chopped onion in oil or lard. After the cornmeal is cooked, strain it, crush the carrots, mix with the fried onions and salt to taste. From the resulting mixture make pies of half a tablespoon. Fry slices of bacon, notched, and in the resulting lard fry the cornmeal pies. Serve with fried bacon and green garlic tails.