A dish that celebrates the authentic flavors of Lake Garda, perfect for starting a meal with elegance and taste. With this recipe, you will bring to the table intense aromas, vibrant colors, and local ingredients that tell a story of tradition and territory.
Bring 600 ml of lightly salted water to a boil.
Gradually add the coarse cornmeal, stirring continuously with a whisk to avoid lumps.
Cook over low heat for about 40 minutes, stirring occasionally.
Once cooked, add a drizzle of Garda Bresciano DOP oil for an even richer flavor.
In a pan, heat 2 tablespoons of Garda Bresciano DOP oil.
Add the mixed mushrooms and cook over medium heat for about 10 minutes, deglazing with a splash of Lugana DOC.
Season with salt, pepper, and a sprinkle of fresh parsley.
Heat the nettle and bacon sauce in a small pot for a few minutes, stirring gently.
Add a tablespoon of Garda Bresciano DOP oil to intensify the flavors.
On a flat plate, place a ladle of soft polenta in the center.
On top, add a generous spoonful of nettle and bacon sauce.
Finish with the sautéed mushrooms elegantly arranged around the polenta.
Garnish with a few pieces of citrus pickled vegetables, which will add a fresh and tangy touch to the dish. It is recommended to present the pickled vegetables in a separate bowl.
Whisk
Pan
Small pot
Serve this appetizer with a glass of fresh and aromatic Lugana DOC Bulgarini. The wine's aromas will perfectly complement the creaminess of the polenta and the delicacy of the mushrooms.
Italia, Lombardia
| Energy (kcal) | 335 |
| Carbohydrates (g) | 31.79 |
| of which Sugars (g) | 0.93 |
| Fat (g) | 20.96 |
| of which Saturates (g) | 6.9 |
| Protein (g) | 6.13 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.03 |
