For the polenta
- Corn semolina or rapid polenta 300 g
- Water or vegetable or meat broth 900 cl
- Aged Truffles Pecorino to taste
- Spreadable cheese to taste
- Black truffle 1
For the meat
- Red ox meat 720 g
- Red wine 1 l
- Shallot to taste
- Carrots to taste
- Onion to taste
- Juniper berries to taste
- Salt 2 brimming spoons
The meat stew
Cut red ox meat into pieces of 180 g each.
Brown the onion, shallot, carrot and celery, then brown with meat.
When everything is browned, pour a glass of wine and cover, keeping an eye on it to add wine from time to time.
Salt with an abundant pinch of sea salt, add a few bay leaves and juniper berries.
Finish cooking with a little wine and a little water until the meat is tender. Cooking will last at least an hour.
Bring the liquid you have chosen for the preparation of polenta to a boil and sprinkle the semolina, stirring constantly with a whisk.
Add the cheese spread that helps you form a creamy but consistent polenta.
Separately, grate the Truffle Pecorino and add it to the polenta lastly, mixing well.
RECIPE BY: Luisa Bayre and her staff
Share this recipe
Discover the recipes with the Matured Pecorino with Truffle
10 minutesGo to the recipe
Potato gnocchi with Pecorino cheese with truffles, radicchio and speck.
50 minutesGo to the recipe
POLENTA WITH TRUFFLE PECORINO AND RED OX STEW
60 minutesGo to the recipe