Whenever we can we love to use seasonal ingredients in our recipes. They only ever lift a dish to greater heights as their fresh flavours burst through. In this Lombardy inspired recipe we’ve used truffles and wild mushrooms to add real depth of flavour to the polenta, and create a wonderfully earthy winter dish. The Gran Biscotto breaks through some of that earthiness to add its own unique flavour, fragrance and consistency. Swirls of Taleggio cheese add a creamy texture to help balance the polenta. Northern Italy in every mouthful.
1. Easy Cook Polenta, Agnesi
2. Tartufo Cotto Gran Biscotto, Rovagnati
3. Whole Taleggio DOP, Castelli
4. Contadino Novello E.V.O.O, Barbera
5. Wild mushrooms
7. Fresh parsley
8. Fresh thyme
9. Truffle shavings.
Fill a pan with salted water and bring to the boil. Add the polenta gradually, whisking it continuously. Once all the polenta is added, turn the heat down and stir constantly for a few minutes. In a frying pan, sauté the mushrooms with garlic, chives and parsley. Plate up the polenta and place the mushrooms on top. Add some Castelli Taleggio and use a blowtorch to slightly melt the cheese, or place under the grill for a few minutes before adding to the dish. Garnish the dish with Gran Biscotto ham. Finish with some shavings of black truffle and serve.