Quadrucci gluten-free porcini and potatoes with polenta velvety all'erbette and tomato pesto and black olives

Quadrucci gluten-free porcini and potatoes with polenta velvety all'erbette and tomato pesto and black olives
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button


Time: 40 Minuti
Difficulty: Facile

Ingredients for 4 people:
400 g Porcini mushrooms and potatoes Pasta di Venezia gluten-free - 500 g water - 80 g corn flour for polenta without gluten

For tomato pesto
150 g tomatoes in oil for 20 g pine nuts 10 g almonds for 60 g fresh basil for 80 g butter
Extra virgin olive oil
Salt up
Salt coarse

Process
Put a thick, thick, steel pot on the stove the water, when the water is about to touch the boil add the salt, then pour the polenta to the rain, stirring with a whisk to prevent the formation of lumps.
Add also theolive oil that will serve to avoid the formation of lumps, continue to mix waiting for it to resume boiling, then lower the heat to a minimum and continue cooking for 20 minutes on a gentle flame stirring constantly, the polenta must remain soft.>Prepare the dried tomatoes pesto, pour the tomatoes in oil in the mixer with the oil in which they are stored, add the pine nuts and peeled almonds.
Add the basil leaves and blend until obtaining a rather grainy mixture . At this point your pesto of dried tomatoes is ready.
Cook the gluten-free squares in the boiling water previously salted and adjusted; after about 4 minutes, pour the gluten-free quadruplets in a pan with some butter and light the flame,melt the butter and stir constantly stirring.
Pour the polenta into the bottom of the dish, strain the squares in the center and complete with the tomato pesto.
Recipe of the Chef Marco Scaglione
Photo Francesco Bolognini

TOP