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Ingredients
Sugo ai funghi
- 2 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 scalogno
- 2 rametti di timo fresco, le foglioline
- 50 g di olio extravergine di oliva
- 800 g di funghi surgelati, decongelati e asciugati
- ½ cucchiaino di sale
- 1 pizzico di pepe nero macinato fresco
- 50 g di speck a listarelle
Anello di polenta
- 1500 g di acqua
- 1 cucchiaio di sale grosso
- 15 g di olio extravergine di oliva + q.b.
- 400 g di farina di mais bramata
- Nutrition
- per 1 porzione
- Calories
- 1821 kJ / 435 kcal
- Protein
- 13.1 g
- Carbohydrates
- 55.2 g
- Fat
- 18 g
- Fiber
- 5.2 g
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