Polenta with truffle ragu and truffle slices

DSC_0205_Fotor

DSC_0254_Fotor

 

 

Knowing and eating, word and food are made of the same pasta, they are children of the same mother; the hunger. Francesca Rigotti “Philosophy in the Kitchen”

 

Polenta with truffle ragu and truffle slices

Ingredients for 4 servings

Directions

Bring the broth in a pot over high heat, add butter when boiling. Gradually add half the polenta, stirring constantly to avoid lumps.

Let cook for at least 40 minutes.

Add the remaining corn flour and stir well with a wooden spoon.

Pour the polenta onto an oiled marble floor and let it cool for few minutes.

Cut the polenta into slices. Arrange them on serving dishes and pour over the truffle sauce of Acqualagna Tartufi, previously boiled.

Garnish with grated Pecorino cheese and generous amounts of Black truffle slices of Acqualagna Tartufi

DSC_0255_Fotor DSC_0238_Fotor DSC_0243_Fotor DSC_0251_Fotor DSC_0252_Fotor