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Le pape (Polenta with porcini mushrooms and Lucanica sausage)

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

    1/3  lt  water
    2/3  lt  milk
    Cornmeal flour “Dorotea” and white flour “00” (10%  of conrmeal flour)
    200 g Lucanica sausage paste
    200 g fresh porcini mushrooms
    1 clove of garlic
    A tablespoon grated Trentingrana DOP cheese
    50 g botìro di Primiero di Malga creamed butter

Bring the water with the milk to a boil. Salt, sieve the flours together and pour in slowly, stirring constantly to obtain a very soft polenta, cook for about 40 min. 

Sauté the Lucanica sausage paste on low heat and put into the individual serving dishes. 

Sauté the porcini mushrooms quickly in olive oil, garlic and parsley.

Pour the polenta over the sausage in the dishes, let rest a minute, cover with grated Trentingrana and melted botìro di Primiero di Malga and broil briefly.

Top with the porcini “trifolati” and a sprig of curly parsley. Serve piping hot.


Preparation time: 45 minutes


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