Polenta with Porcini and Speck

BY ISSIMO,9 DECEMBER 2020

PREP TIME

15 minutes

25-30 minutes

For the Polenta

220 g Storo polenta

8o0 g water

200 g milk

3o 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

For the Speck

4 thin slices of Trentino speck IGT

Polenta

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 25-3o minutes, constantly stirring the mixture.
Once the polenta has cooked, remove from heat, add butter, season with salt and pepper, and serve.

Porcini Carpaccio

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).

Speck