Preparation
Mix the first three ingredients in a heavy saucepan.
Then stir in the boiling water and butter.
Bring to a brisk boil over high heat and cook for three minutes.
Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi.
When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire.
Turn out in to a deep, well-buttered bowl and cover with a plate.
Now shake the funchi down in the bowl, then invert it on a serving platter.
