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
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