Appetizer from Lake Garda

Preparation

1. STEP 1 OF 13

   Bring 600 ml of lightly salted water to a boil.

2. STEP 2 OF 13

   Gradually add the coarse cornmeal, stirring continuously with a whisk to avoid lumps.

3. STEP 3 OF 13

   Cook over low heat for about 40 minutes, stirring occasionally.

4. STEP 4 OF 13

   Once cooked, add a drizzle of Garda Bresciano DOP oil for an even richer flavor.

5. STEP 5 OF 13

   In a pan, heat 2 tablespoons of Garda Bresciano DOP oil.

6. STEP 6 OF 13

   Add the mixed mushrooms and cook over medium heat for about 10 minutes, deglazing with a splash of Lugana DOC.

7. STEP 7 OF 13

   Season with salt, pepper, and a sprinkle of fresh parsley.

8. STEP 8 OF 13

   Heat the nettle and bacon sauce in a small pot for a few minutes, stirring gently.

9. STEP 9 OF 13

   Add a tablespoon of Garda Bresciano DOP oil to intensify the flavors.

10. STEP 10 OF 13

    On a flat plate, place a ladle of soft polenta in the center.

11. STEP 11 OF 13

    On top, add a generous spoonful of nettle and bacon sauce.

12. STEP 12 OF 13

    Finish with the sautéed mushrooms elegantly arranged around the polenta.

13. STEP 13 OF 13

    Garnish with a few pieces of citrus pickled vegetables, which will add a fresh and tangy touch to the dish. It is recommended to present the pickled vegetables in a separate bowl.

Suggestions

• Whisk

• Pan

• Small pot

General Information

Analysis

Macronutrients (100 gr)