Mountain Hut | Tomino del Boscaiolo Speck, mushrooms and polenta
Tomino del Boscaiolo with Speck
1 l
of water
250g of polenta
300
g mushrooms
Oil
Pepper
Salt
La preparazione della ricetta
1
In a deep pot, add one liter of water, oil, and salt, and bring to a boil
2
Add the polenta and whisk, then cook for about an hour, stirring occasionally
3
Clean and slice the mushrooms, then sauté them in a pan with oil and a clove of garlic. Season with salt and pepper
4
In another pan, cook the Tomino del Boscaiolo with the cold cuts
5
Place the polenta in a cocotte, add the mushrooms and the grilled Tomino, and serve hot
