Summer Truffle Polenta
Tuber Aestivum Vittad.
Perfect as a main dish or a sophisticated side, our dried summer truffle polenta is ready to turn any meal into a special occasion. Carefully prepared with high-quality ingredients, this culinary delight is a tribute to the great Italian tradition with a touch of contemporary elegance.
Packaging
Cardboard box.
Ingredients
Corn flour, buckwheat flour, flavoring, dried summer truffle (Tuber aestivum, Vittad.).
Instructions for use
Cook over medium-low heat for about 30-40 minutes, stirring regularly. If a creamier polenta is preferred, add a little more hot water during cooking.
Storage
Store at room temperature, away from light and heat sources.
Shelf life
24 months.
Recipes
SACCHI truffle polenta with sautéed mixed mushrooms and parmesan fondue
Serves 2
- 1 pack of SACCHI truffle polenta
- 500 g of mixed mushrooms (porcini, pioppini, pleurotus, champignon, portobello)
- 250 g of liquid cream
- 125 g of Parmigiano Reggiano DOP
- 1 clove of garlic
- parsley to taste
- lemon juice to taste
- salt, pepper and EVO oil to taste
Method
Start by cooking the mushrooms in a pan with extra virgin olive oil, a clove of garlic, salt, and pepper. Once well browned, add the lemon juice and chopped parsley. In a saucepan, bring the cream to a boil, then add the grated Parmigiano Reggiano, lower the heat, and let it thicken to the desired consistency. Prepare the polenta according to the package instructions. Assemble the dish by placing the polenta on a plate or a wooden board, as tradition dictates, then top with the mushrooms and the Parmigiano fondue. Optionally, add slices of SACCHI summer truffle carpaccio to enhance the truffle flavor.
Enjoy!