Polenta with Truffle 350 gr

Giuliano Tartufi’s Polenta al Tartufo Nero (Polenta with Black Truffle) reworks one of the oldest and most representative recipes of northern Italy’s rural culinary tradition. Always prepared with maize flour, polenta has evolved over the centuries to become a versatile dish with many regional variations. This one by Giuliano Tartufi, enriched with black summer truffle (Tuber Aestivum Vitt.), is a perfect example of how simple ingredients can be transformed into a haute cuisine dish, capable of surprising and delighting even the most demanding palates.

Preparation:

Start by pouring 1.5 litres of cold, salted water into a large pot. Add the cornflour by sprinkling, stirring continuously with a whisk to prevent lumps from forming. Bring the mixture to the boil, stirring continuously in the same direction for about 5 minutes. This helps to obtain a polenta with an even and creamy consistency. If the water is completely absorbed and a longer cooking time is desired, add small amounts of boiling water until the desired consistency is reached. Once ready, the polenta can be seasoned as desired. Traditional options include adding butter or fondue for an even richer touch.

Tuber aestivum Vitt., also known as Summer Black Truffle or Scorzone, has a very delicate flavour but releases its typical organoleptic properties when consumed after a short cooking time over moderate heat.

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