POLENTA, WINTER VEGETABLES, PORCINI MUSHROOM CREAM AND WHITE PIEDMONT TRUFFLE

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 well-laid and 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.

Chef Daniele Citeroni

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