{"id":12180,"date":"2020-12-09T10:54:35","date_gmt":"2020-12-09T09:54:35","guid":{"rendered":"https:\/\/issimoissimo.com\/?page_id=12180"},"modified":"2020-12-09T16:12:41","modified_gmt":"2020-12-09T15:12:41","slug":"recipe-polenta-with-porcini","status":"publish","type":"page","link":"https:\/\/issimoissimo.com\/recipe-polenta-with-porcini\/","title":{"rendered":"Recipe – Polenta with Porcini"},"content":{"rendered":"\t\t
For the Polenta<\/em><\/strong><\/p> 220 g<\/strong> Storo polenta<\/p> 800 g<\/strong> water<\/p> 200 g<\/strong> milk<\/p> 30 g<\/strong> herb-infused olive oil<\/p> 100 g<\/strong> butter<\/p> Salt and pepper<\/p> \u00a0<\/p> For the Mushrooms<\/em><\/strong><\/p> 500 g<\/strong> Porcini mushrooms<\/p> 20 g<\/strong> extra virgin olive oil<\/p> 1<\/strong> clove of garlic<\/p> A few parsley sprigs and thyme<\/p> 100 g<\/strong> white wine<\/p> Salt and pepper<\/p> \u00a0<\/p> For the Speck<\/em><\/strong><\/p> Polenta<\/strong><\/p> Once the polenta has cooked, remove from heat, add butter, season with salt and pepper, and serve.<\/p><\/li><\/ul> Porcini Carpaccio<\/strong><\/p> Once porcini have been cleaned, cut into strips, and season with salt, pepper, extra virgin olive oil and chopped parsley and thyme.<\/p><\/li><\/ul> *For a delicious substitute to fresh porcini, try porcini sott\u2019olio (porcini preserved in olive oil).<\/em><\/p> \u00a0<\/p> Speck<\/strong><\/p> Julienne into four thin strips.<\/p><\/li><\/ul> Composition of the dish<\/strong><\/p> \u00a0<\/p> \u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\tPreparation<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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