- 150 g instant polenta
- 300 g water
- 4 fresh squids
- 300 g spicy gorgonzola
- 2 fresh small boletus
- extra-virgin olive oil
- 1 shallot
- fresh wild fennel
- 20 g butter
- salt, pepper
- 1 spoon of extra-virgin olive oil
Cook instant polenta, whisk it with minced wild fennel, add salt and pepper.
Place in a plum cake mould and leave it cool down. Shape cool polenta into triangles and fry in a pan with butter. Line a baking tray with greaseproof paper, transfer polenta triangles topped with gorgonzola individually. Bake for 6 minutes at 200°. Clean the squids and cut them into rinds.
Clean the boletus and slice them. Warm up a tablespoon of oil in a sauce pan, sauté finely minced shallot with boletus on high flame for about 4 minutes.
Combine with the squids and turn off. Add salt and pepper.
Serve polenta triangles with boletus and squids very hot.
Suggested wine: White Pinot