Today we are in Molise, a region rich in precious raw materials, flavors and traditions.
Also accompanying us on this stop is Laura (@laura_masterchef3) a contestant in the third edition of Masterchef and cook at the Bosco Milano cocktail bar, who tried her hand at making Tardaglion’.
To revisit this historic and extraordinary Molise recipe thanks to the flavor of truffles, Laura used our Tartumix, truffle flavoring agent and a true MUST HAVE of the pantry.
Read the recipe and have fun replicating it.
We’ll see you at the next stop!
Blanch the kale and chop it.
For the polenta, bring salted water almost to a boil with a few drops of oil.
Sprinkle in the flour, stirring constantly with a large wooden spoon.
Cook for about 40 minutes.
Halfway through cooking, add the vegetables and TARTUMIX.
Meanwhile prepare the seasoning, in a frying pan fry sliced garlic and some chili pepper in n plenty of evo oil. In another pan toast the guanciale cut into strips.
Proceed to serving.
In a small bowl put some dressing add a layer of polenta season with the oil and pecorino cheese.
Make two layers of polenta alternating with the oil and cheese.
Finish with the dressing, pecorino cheese, toasted guanciale and truffle leaves.
INGREDIENTS FOR 4 PEOPLE
750 g polenta flour
2 l water
2 slices of guanciale
Garlic oil chili pepper
Grated pecorino cheese