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 25-30 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

• 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.