Polenta croccante con Porcini e Tartufo
Tagliare della polenta già fredda a rettangoli e rosolarla in padella fino a renderla croccante all'esterno. Scaldare delicatamente Porcini e Tartufo Morra e distribuirlo sulla polenta.
Completare, a piacere, con qualche scaglia di Parmigiano.
Idea aperitivo: preparare piccoli cubetti di polenta per trasformare la ricetta in finger food.
For this recipe, we used…
We have combined two delicacies: succulent porcini mushrooms and delicious Bianchetti truffles. The result? A mousse that is both delicate and tasty, perfect for filling crepes, seasoning fresh pasta, flavouring meat dishes or creating irresistible antipasti.
Ingredients
Porcini mushrooms (Boletus edulis and family) (46%), cream (cow's milk cream), water, minced white truffle (Tuber albitum Pico) (3%), extra virgin olive oil, corn starch, butter (milk), “Grana Padano PDO” (milk, salt, rennet, preservative: lysozyme (egg protein)), milk protein, salt, garlic, parsley, flavouring, white pepper. Acidity corrector: citric acid E330.
Nutritional values
Energy (kJ - kcal) 569/138
Fats (g) 13
Of which saturated fats (g) 6.6
Carbohydrates (g) 1.4
Of which sugars (g) 0
Fibre (g) 1.4
Protein (g) 3.1 Salt (g) 0.6
