Knowing and eating, word and food are made of the same pasta, they are children of the same mother; the hunger. Francesca Rigotti “Philosophy in the Kitchen”
Polenta with truffle ragu and truffle slices
Ingredients for 4 servings
- G 300 corn flour
- G 900 vegetable broth
- G 40 butter
- Salt to taste
- Truffle sauce of Acqualagna Tartufi
- q.b. Black truffle to taste
Directions
Bring the broth in a pot over high heat, add butter when boiling. Gradually add half the polenta, stirring constantly to avoid lumps.
Let cook for at least 40 minutes.
Add the remaining corn flour and stir well with a wooden spoon.
Pour the polenta onto an oiled marble floor and let it cool for few minutes.
Cut the polenta into slices. Arrange them on serving dishes and pour over the truffle sauce of Acqualagna Tartufi, previously boiled.
Garnish with grated Pecorino cheese and generous amounts of Black truffle slices of Acqualagna Tartufi
