Bauletti® with porcini mushrooms and “Taleggio DOP” cheese with polenta taragna, chicory gel and duck chop
x4
Ingredients for 4 people
For the duck chop
20 g chopped onion
200 of duck meat
1 leaf of sage and bay leaf
1 tablespoon Marsala
White wine, meat stock to taste
Salt, pepper, olive oil to taste
For the chicory gel
A few chicory leaves
Food gelatine to taste
For the polenta taragna
50 g flour for polenta taragna
300 g water
20 butter
Salt to taste
For the Bauletti®
20 Bauletti® with porcini mushrooms and “Taleggio DOP” cheese Divine Creazioni®
Olive oil to taste
For the garnish
Edible flowers or sprouts
Procedure
In a saucepan, brown the diced duck meat in the evo oil, add the onion, herbs, salt and pepper. Wet with white wine, let it evaporate then add the Marsala wine. Continue cooking with meat stock.
Immerse chicory leaves in boiling salted water for a few seconds, drain and cool with water and ice. Strain through a fine sieve, blend with a little food gelatine and pour into a baby bottle.
Bring the water with salt to the boil, pour the polenta flour into a well and stir. When cooked, add butter and keep warm.
Cook the Bauletti®, drain and pour into the pan adding a little olive oil.
Divide the polenta onto hot plates, lay the Bauletti® on top, complete with chicory gel and duck chop. Decorate if desired with edible flowers or sprouts.
SUGGESTIONS
This recipe reproduces the tradition of the area: polenta taragna, typical of the Taleggio DOP cheese production area, combined with duck and porcini mushrooms make this interpretation a valid proposal also as a complete gourmet dish.
