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Ingredients
Salsa ai funghi
- 1 spicchio di aglio
- 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 2 rametti di timo fresco, le foglioline
- 30 g di olio extravergine di oliva
- 30 g di funghi secchi ammollati in acqua tiepida e strizzati
- 250 g di panna (min. 30% di grassi)
- 1 pizzico di pepe nero macinato
- 1 pizzico di sale
Polenta
- 250 g di farina di mais bramata
- 950 g di acqua
- ½ cucchiaio di sale grosso
- 10 g di olio extravergine di oliva
Terminare la preparazione
- 60 g di Parmigiano Reggiano grattugiato
- burro (optional)
- Nutrition
- per 1 porzione
- Calories
- 2198.7 kJ / 525.5 kcal
- Protein
- 6 g
- Carbohydrates
- 49.3 g
- Fat
- 34.4 g
- Saturated fat
- 16 g
- Fiber
- 1.8 g
- Sodium
- 605.8 mg
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