Sea and mountain
BEER PAIRING:
7 Luppoli La Mielizia.
7 Luppoli La Mielizia.
DISCOVER
PORETTI 7 Luppoli La Mielizia >>
Recipe ingredients:
(for 4 people)
600 g cod fillet (preferably from the back part)
200 g of Ciauscolo i.g.p.
200 g of trimmed Chanterelle mushrooms
Salt to taste
170 g of corn flour
1 l of water
Extra virgin olive oil to taste
Garlic to taste
A sprig of fresh rosemary
Grape syrup to taste
Preparation:
Salt with rock salt the cod fillet and let it marinate for about 2 hours, after that steam and then cut it to obtain small leaves. Prepare the polenta cooking in boiling water the corn flour with salt and stir in extra virgin olive oil until the mixture is creamy. Cook the mushrooms in a pan with extra virgin olive oil, garlic and a sprig of fresh rosemary. Brown in the pan Ciauscolo making "sweat" softly in its own fat, then drain it from the expelled fat.
Presentation:
<p style="margin:0px;padding:0px">Spread a layer of polenta on the bottom of serving dish, sprinkle with threads of grape syrup, add the browned and crumbled Ciauscolo and alternate a few leaves of cod fillet with chanterelle mushrooms, then decorate with a few leaves of rosemary.</p>
