CREATIVE

POLENTA WITH TRUFFLE PECORINO AND RED OX STEW

MEDIUM | 60 minutes

Ingredients

4 people
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

Method

The meat stew

1

Cut red ox meat into pieces of 180 g each.

2

Brown the onion, shallot, carrot and celery, then brown with meat.

3

When everything is browned, pour a glass of wine and cover, keeping an eye on it to add wine from time to time.

4

Salt with an abundant pinch of sea salt, add a few bay leaves and juniper berries.

5

Finish cooking with a little wine and a little water until the meat is tender. Cooking will last at least an hour.

Polenta

1

Bring the liquid you have chosen for the preparation of polenta to a boil and sprinkle the semolina, stirring constantly with a whisk.

2

Add the cheese spread that helps you form a creamy but consistent polenta.

3

Separately, grate the Truffle Pecorino and add it to the polenta lastly, mixing well.

RECIPE BY: Luisa Bayre and her staff

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POLENTA WITH TRUFFLE PECORINO AND RED OX STEW

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