Recipe by Massimo Bomprezzo in collaboration with the Accademia del Tartufo nel Mondo.
Chef Massimo Bomprezzo, in collaboration with the Accademia del Tartufo nel Mondo, will propose every month a recipe starring the truffle. With his recipes we could understand the truffle and use the truffle in our kitchen: we could in fact repeat his dishes at home.
Polenta with meat sauce, spare ribs, sausages and brumale black truffle: it is a recipe that features the Brumale Truffle or Black Winter Truffle. It is often confused with the precious black truffle even if the dimensions are much more modest. It has a warty and brownish black surface. the interior is dark with white veins. The Licorice nutmeg scent is very strong and I use it in dishes with a strong flavor like this one that I have chosen. Commercially its value is lower than the precious black. Therefore it should be proposed to increase knowledge.
Ingredients for 4 people.
Corn flour 250g
1 liter of water
Pork ribs n. 8
Sausages n. 2
600g mixed ground beef (beef and pork)
Extra virgin olive oil 200g
Turnip greens n. 4 tips
Grated Parmesan cheese. 40g
Meat broth to taste
Garlic, rosemary, thyme, laurel
Salt and pepper.
Verdicchio wine 1 glass.
Black winter truffle (brumale vittadini) 40g
Method
Blanch the ribs and sausages in boiling water with garlic and white wine for about 15 minutes. In a saucepan with extra virgin olive oil and whole garlic, brown the sausages and ribs with minced meat, sprinkle with wine, let it evaporate, adjust the flavor and add the broth. Cook over low heat adding the aromatic bouquet of bay leaves, thyme, rosemary, stir frequently and add broth if necessary. The sauce will be ready when it is golden brown and the ribs well cooked. Proceed with the polenta with water, corn flour and a pinch of salt until the polenta is cooked and of the right density (about 40 minutes of cooking). Sear the turnip greens for a few minutes. Serve with the polenta, the sauce, the Parmesan cheese and the turnip greens at the base. Raw oil and sprinkled with pepper. At the end, a generous amount of brumale truffle flakes that will embellish and perfume the dish.
