Polenta with crispy sopressa, sliced mushrooms and Stracchino con latte di bufala

Tomasoni product
Tomasoni product
Otherinredients
300g of yellow corn flour
200g of buffalo milk stracchino
1 litre of water
20g of butter
200g of sopressa
Fresh or frozen champignon mushrooms
Baking paper
1 clove of garlic
10g of parsley
Salt.
Difficulty
Difficulty
Easy
Course
Course
Second course

Cuocere su un foglio di carta forno la sopressa tagliata a fette un po’ grosse in forno a 200 °C per circa 4/5 minuti o in microonde per circa 30/40 secondi affinché risulti croccante. Se si utilizzano funghi freschi, pulirli per bene e tagliarli a listarelle. Cuocerli per pochi minuti in padella con un po' d’olio e prezzemolo tritato. Se si utilizzano funghi surgelati saltare il passaggio di pulizia.

Cut the sopressa into thick slices, place on the baking paper and cook in the oven for 4-5 minutes at 200 °C or in a microwave for 30-40 seconds until crisp. If using fresh mushrooms, wash and cut into strips. Stir fry in a pan with a little oil and parsley. If using frozen mushrooms then they do not need to be washed. Prepare the polenta with a knob of butter to add flavour. Pour the polenta onto a plate and place on top the mushrooms and a few pieces of stracchino, allow to melt slightly and lay the sopressa on top. Serve immediately.

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