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INGREDIENTS (serves 6-8 portions)
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Polenta meal, long cooking, 300 g
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Extra-virgin olive oil
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Rosemary, a few branches
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Garlic, 2 cloves, sliced
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Anchovy fillets, packed in salt, 6-8
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Sheep cheese, like a local “tòma”, grated, 100 g
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Black truffle, peeled, 100 g
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Water, 1 ½ litre
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Salt
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PREPARATION
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Heat oil in a deep pot and brown garlic and rosemary just to flavour the oil – discard
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Add water (1 ½ l) to aromatized oil, salt to taste and bring to a boil
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Let the polenta meal “rain” slowly into the boiling water
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Cook over low heat and stir continuously
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Add anchovy fillets and grated “tòma”
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Once thick, remove polenta from the burners and add the black
truffle butter, stirring carefully – serve very hot
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Black truffle butter:
peel and mince black truffle and combine
with double its amount of butter
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The truffle butter can be frozen and used to flavour many other
dishes, like spinach and ricotta-cheese ravioli…
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