300 g of Gandino corn flour De.Co.
1,2 litres of water
10 g of cooking salt
300 g of pumpkin
2 spoonful of extra virgin olive oil “Laghi Lombardi D.O.P. – Sebino”
Salt
Pepper
100 g of Grana Padano D.O.P.
100 g of cream
Bracca black truffle
10 g of butter
A half-sphere of polenta and creamy pumpkin dices stands out in the middle of a large white plate. Add some finely chopped black truffle browned with some butter and pour some delicious Grana fondue on top of the dish: enjoy its unique taste and let its intense flavours take you over.
Boil the water in a cauldron and salt it. After turning down the fire, sprinkle the flour into it while stirring with a whisk to avoid clumps. Cook for 50/60 minutes stirring frequently with a wooden spoon or an electric cauldron.
Meanwhile, sauté the sliced pumpkin in oil until it gets a creamy texture. Add it to the polenta during the last five minutes of cooking, along with the chopped black truffle previously browned in butter.
Prepare the Grana fondue melting the cheese in hot cream.
Compose the dish creating a polenta dome and decorate it with stewed pumpkin and a slice of Bracca black truffle. Top it with the Grana Padano D.O.P. cream.
Out of curiosity
If you don’t have Bracca black truffle, you can aromatize the pumpkin with chopped rosemary and decorate the polenta dome with a sprig of rosemary and some rosemary flowers.
A half-sphere of polenta and creamy pumpkin dices stands out in the middle of a large white plate. Add some finely chopped black truffle browned with some butter and pour some delicious Grana fondue on top of the dish: enjoy its unique taste and let its intense flavours take you over.
Boil the water in a cauldron and salt it. After turning down the fire, sprinkle the flour into it while stirring with a whisk to avoid clumps. Cook for 50/60 minutes stirring frequently with a wooden spoon or an electric cauldron.
Meanwhile, sauté the sliced pumpkin in oil until it gets a creamy texture. Add it to the polenta during the last five minutes of cooking, along with the chopped black truffle previously browned in butter.
Prepare the Grana fondue melting the cheese in hot cream.
Compose the dish creating a polenta dome and decorate it with stewed pumpkin and a slice of Bracca black truffle. Top it with the Grana Padano D.O.P. cream.
Out of curiosity
If you don’t have Bracca black truffle, you can aromatize the pumpkin with chopped rosemary and decorate the polenta dome with a sprig of rosemary and some rosemary flowers.
