Farro polenta with truffle
Instructions
Prepare the cream of truffle: brushing the truffles in water, then be ground, with butter and oil mix, melt them in a double boiler, season with salt and pepper.
Farricello wash and bake in 100 cl of broth for about 45 minutes, adding a stick of celery.
In cooked polenta served on hot plates sprinkling each dish with truffle cream.
Ingredients and dosing for 4 persons
- 200 g of farricello
- 1 costa of celery
- 80 g of black winter truffle (or summer truffle)
- 50 g of sausage
- 50 g of olive oil sabina
- 50 g of butter
- 100 cl of broth
- Salt (optional)
- Hot pepper (optional)