POLENTA, WINTER VEGETABLES, PORCINI MUSHROOM CREAM AND WHITE PIEDMONT TRUFFLE
Tabella dei Contenuti
POLENTA, WINTER VEGETABLES, PORCINI MUSHROOM CREAM AND WHITE PIEDMONT TRUFFLE
FIRST COURSES LINE CLASSICI
TIME 1 hour
DIFFICULTY medium
SERVINGS 4
INGREDIENTS
Corse-ground cornmeal 300 gr
Brussels sprouts 4
Cauliflower 100 gr
Radicchio 100 gr
Leek 50 gr
Broccoli from Puglia 100 gr
Grated Pecorino cheese 50 gr
Porcini Mushroom and White Truffle Paté 90 gr
Olive oil 50 ml
Salt, to taste
Pepper, to taste
DIRECTIONS
Cook the cornmeal traditionally. In the meantime, start blanching the various types of vegetables.
Brown the leek with a little olive oil and the Brussels sprouts previously cut in half. Then, add the broccoli from Puglia, the cauliflower, and season with salt and pepper.
Cook over low heat with the pot lid on and, when it is cooked through, add the radicchio cut into julienne strips.
As soon as the polenta is ready, place it in a dish and lay it out. Place the mix of sautéed vegetables on top.
Season with a light sprinkling of grated pecorino cheese and add the Porcini Mushroom and White Truffle Paté to form a spiral over the whole polenta.
