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Ormea’s white polenta with sauce of leeks and mushrooms

Ingredients for 4-6 persons:

  • 1.5 kg of potatoes Ormea
  • 300 g flour
  • salt

Ingredients for the sauce:

  • 1 large leek
  • 20 g butter
  • 500ml fresh cream
  • 2 tablespoons extra virgin olive oil
  • 50 grams of dried mushrooms
  • milk to taste
  • salt
  • black pepper
  • grated Parmesan cheese to taste

For the realization of this traditional Italian dish is necessary, “the pistun”.


Council to prepare the sauce: Please find the mushrooms by soaking in a bowl; trimmed leek, Check this box, cut it into thin slices and place in a saucepan with the olive oil and butter, let it dry for about 10 minutes adding milk as needed.; add mushrooms and cook for previously squeezed further 10 minutes, adding, as needed, a little ‘milk, salt and pepper, add the cream last, cook for another 3 minutes and turn off. Peel the potatoes, wash them, cut them into chunks and put in a high-sided pot, cover with water and add a handful of table salt, at which point the water distributed over the entire surface of the flour and make a hole at the center as to form a chimney. Put the pot on the stove with the lid and cook for about 35 minutes, check with the tip of a knife, the potatoes are cooked, turn off the heat. Take pistun and start pounding to incorporate the flour with the potato mixture is smooth and without lumps. Divide the white polenta in individual plates, pour two generous tablespoons of sauce with leeks and mushrooms and to taste, sprinkle with grated Parmesan and freshly ground black pepper. The mushroom season this dish can be made with the fresh porcini.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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