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Polenta bergamasca and porcini mushrooms
ingredients
servings
3
Yellow corn flour
300 oz
Porcini mushrooms
30 oz
Olive oil
30 oz
Black pepper
to taste
Salt
to taste
single courses from Italy - Lombardia
Polenta bergamasca and porcini mushrooms
Polenta bergamasca and porcini mushrooms
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Relive the taste and rural tradition of bergamascha with corn flour milled with stone mill. The Box contains all the ingredients in the right doses to cook a recipe from Bergamo studied in collaboration with Visit Bergamo. My Cooking Box, Chef by passion!
preparation
step 1
Put the dried mushrooms to soak with 300 ml of lukewarm water until they are covered.
step 2
Leave them in water for 15 minutes, stirring occasionally.
step 3
Meanwhile, bring to the boil 1200 ml of water in a saucepan (recommended diameter 26), when the water boils add 4 sachets of salt and lower the heat for one minute.
step 4
Pour the cornmeal to the rain and stir continuously with the whisk until it thickens, paying attention to the bubbles of the same polenta.
step 5
Lower the flame to minimum and remove the whisk.
step 6
Cook for 45 minutes, stirring occasionally with a wooden spoon.
step 7
Separately heat an empty pan over medium heat, when the pan is hot add the well-squeezed mushrooms and half the parsley oil (found in the box). Brown for 2 minutes.
step 8
Add the water to soak the mushrooms in a pan, a sachet of salt and pepper.
step 9
Cook for about 10 minutes and turn off the heat at the end of cooking.
step 10
Spill the polenta on a cutting board and create a small recess with a spoon.
step 11
Arrange the mushrooms in the center and season with the remaining oil.
step 12
TIP: to clean the pot more quickly, after cooking the polenta, add 1 liter of water and boil for about 10 minutes.
