Mushrooms and polenta, it's hard to find two flavors better suited for winter dishes, warm fireplaces and Alpine huts. This version is even more interesting due to the unmistakable, but discreet touch of besciamella.
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INGREDIENTS |
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Polenta (prepared or homemade) |
8 |
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Fine slices |
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Plerotus mushrooms |
200 |
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g |
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Besciamella |
8 |
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Spoons |
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Chopped parsley |
2 |
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Spoons |
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Butter |
1 |
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pat |
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Nutmeg |
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A pinch |
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Salt |
To taste |
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PREPARATION |
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| 1. |
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Gently wash the mushrooms and chop them into pieces, but not too small. Without straining off all the water, put them in a saucepan with low sides and cook them with the lid on over a low flame until they are tender. If necessary to complete the cooking, gradually add a little water. |
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| 2. |
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Cut the polenta into roughly half-centimeter thick slices, chop the parsley and prepare the besciamella. |
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Melt the butter with 2 or 3 spoonfuls of milk in a large Pyrex saucepan, arrange the slices of polenta and pour a spoonful of besciamella over them, garnish with the plerotus mushrooms and salt. Cook over a low flame for a few minutes. |
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Once they are cooked, sprinkle the slices of polenta with freshly grated nutmeg and, once the flame has been turned off, add the chopped parsley. |
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CHEF'S NOTE |
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Depending on your habits and the amount of time you have, you can either cook this tasty antipasto with prepared products or get busy and prepare your own polenta and besciamella. |
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For this very structured menu with slightly bitter nuances, we suggest a medium-bodied red wine that is fairly smooth, something like a Santa Maddalena from the Alto Adige, or a drier wine, with a round, harmonious flavor, marked by spicy, red-fruit notes, like a Merlot. |
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