Alba white truffle, tuber magnatum pico, is not a tuber, but an underground mushroom. It is known for its exorbitant price, due to its rarity, and its inebriating aroma.
It goes well with simple dishes in order to release its strength: in this case we propose a simple polenta made with excellent corn flour and buckwheat. Adding fresh cheese at the end will expand the sensations of your taste buds!
Ingredients:
- 100g of corn flour
- 40g buckwheat flour
- 1 tablespoon extra-vergin olive oil
- 30g fresh cheese
- salt
- Alba White truffle
- 500g of water
Directions:
Mix the corn flour and buckwheat, add water and cook for about 55 minutes until right consistency is reached.
Add extra-virgin olive oil, salt and the fresh cheese, stirring for one minute.
Serve in plates and cut thin slices of Alba white truffle on each serving.
Enjoy!
Inspired by Cucchiaio d'Argento
Deborah Bellotti
International editions: