Raviolotti with polenta and montasio dop cheese, forest emulsion, and crispy pancetta
x4
Ingredients for 4 people
280 g Raviolotti with polenta and Montasio DOP cheese
500 g mushrooms
100 g rolled pancetta
1 garlic clove
3 parsley stems
1 bay leaf
Salt
Pepper
Butter
Parmesan cheese
Vegetable broth
Lemon juice to taste
Procedure
Cut the rolled pancetta into large julienne strips, sauté in butter over low heat, and drain, keeping warm. Blend the mushrooms, add vegetable broth, garlic clove, bay leaf, parsley, and boil for one hour. Strain and reduce until a concentrated mushroom sauce is obtained. Whip the water with butter and adjust seasoning. Cook the Raviolotti with polenta and Montasio and toss them with the broth, butter, and Parmesan cheese. Arrange them on the plate and garnish with a drizzle of mushroom sauce and slightly crispy pancetta.
Chef Giancarlo Perbellini for Master Show event on April 21, 2015.
Verona, Lake Garda, Villa Quarantana Park Hotel.
