Bauletti® with Barolo DOCG slow braised beef with creamy polenta Taragna, Romanesco broccoli tops and chiodini mushrooms, crunchy hazelnuts and rosemary
x4
Ingredients for 4 people
For the crunchy hazelnuts and rosemary
20 g hazelnut kernels
Isomalt or caster sugar to taste
Chopped rosemary to taste
For the creamy polenta taragna
200 g water
Flour for polenta Taragna to taste
Salt and EVO oil to taste
For the Romanesco broccoli and chiodini mushrooms
100 g Romanesco broccoli
100 g chiodini mushrooms
1 clove of garlic
EVO oil, salt, pepper to taste
20 Bauletti® with Barolo DOCG slow braised beef
For garnishing
A few toasted and cracked hazelnuts
A few drops of EVO oil
Procedure
Mix hazelnut kernels with Isomalt or sugar and rosemary. Place in the oven on special paper to obtain the crunchy mixture.
In a saucepan, bring the water with the salt and oil to the boil. Sprinkle in the polenta flour, stirring with a whisk to prevent lumps from forming. Once a very fluid and creamy polenta is obtained, keep warm.
Wash the broccoli, steam it and divide it into small florets; season with oil and salt. Meanwhile, clean the mushrooms, sauté in a pan with oil, poached garlic, salt and pepper.
Cook the Bauletti® in boiling salted water, drain and pan-fry with butter.
Arrange the Bauletti® on individual hot plates, glaze with polenta, add the broccoli tops, chiodini mushrooms and toasted hazelnuts. Finish with a drizzle of good EVO oil.
TIPS
This easy and quick to replicate combination is also particularly suitable for banqueting and reproduces a classic combination of Italian cuisine: slow braised beef with polenta. The hazelnuts represent not only the crunchy part of the combination but also a reminder of the Piedmontese territory.
