Drive away with green broad beans and ricotta
147 recipes
Roll with mushroom sauce and fried polenta
ingredients
servings
4
Meatloaf with speck and cheese
700 oz
White table wine
1 glass
Onions
1 half
Extra virgin olive oil
to taste
Instant polenta
100 oz
Water
to taste
Champignon mushrooms
150 oz
Shallots
40 oz
Peanut oil, for frying
1 cup
Iodized salt
to taste
Laurel
1 leaf
Dry rosemary
to taste
second courses from Italy
Roll with mushroom sauce and fried polenta
Roll with mushroom sauce and fried polenta
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Roulade of bacon and cheese sauce with mushrooms and herbs, accompanied by fried polenta.
preparation
step 1
Prepare the polenta following the instructions on the package, then pour into a rectangular bowl and let cool in the fridge well.
step 2
In a baking sheet lying the roulade with onion rings, grease, moisten with white wine, cover with aluminum foil and place in oven at 200 degrees for 30 minutes.
step 3
After the first 30 minutes of cooking take out the foil and cook for 30 minutes, taking care to turn over the meat several times.
step 4
Mushroom sauce: finely chop the shallot and let it dry in a pan in oil. Add the mushrooms cleaned and chopped, bay leaf and some rosemary needles. Add salt.
step 5
Fry for 2-3 minutes, pour glass of wine, let evaporate and cook necessary add a little water.
step 6
Cut the polenta into thin slices and fry in hot oil. When the polenta is golden and crisp, drain and add salt.
step 7
Cut the roulade into slices and serve with mushroom sauce decorated with a bay leaf. Serve the dish with fried polenta.
