“Polenta with porcini and speck fully represents the mountains and is quintessential Trentino.”– Chef Michelino Gioia, Il Pellicano
Ingredients (for 4 people)
For the Polenta
220 g Storo polenta
800 g water
200 g milk
30 g herb-infused olive oil
100 g butter
Salt and pepper
For the Mushrooms
500 g Porcini mushrooms
20 g extra virgin olive oil
1 clove of garlic
A few parsley sprigs and thyme
100 g white wine
Salt and pepper
4 thin slices of Trentino speck IGT
Add water, milk, olive oil and a pinch of salt to a saucepan. As soon as the liquid comes to a boil, slowly add polenta, initially stirring the mixture with a whisk and then, as it begins to harden, use a stiff wooden spoon. Cook for about 25-30 minutes, constantly stirring the mixture. Once the polenta has cooked, remove from heat, add butter, season with salt and pepper, and serve.
Choose fresh* porcini mushrooms with an excellent consistency so that slicing is smooth. Clean the mushrooms using a brush, a small knife (for the stem) and then use a wet paper towel to remove any soil residue. Once porcini have been cleaned, cut into strips, and season with salt, pepper, extra virgin olive oil and chopped parsley and thyme.
*For a delicious substitute to fresh porcini, try porcini sott’olio (porcini preserved in olive oil).
Julienne into four thin strips.
Composition of the dish
Spoon the polenta onto your dish. Place porcini carpaccio on top of polenta and add the thin slices of speck. For a garnish, add some dry polenta wafers.
ISSIMO Polenta Box135,00€ Incl. VAT