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12 January, 2015

Shopping List:

  • 4 bocconcini of buffalo mozzarella
  • 1 packet of dry porcini mushrooms
  • 200g fine polenta flour
  • 25g dry porcini mushrooms
  • 1 cup of milk
  • 1 sprig of fresh sage
  • 100g pancetta thickly sliced
  • 100g butter
  • 100g Parmigiano Reggiano grated


• Soak the porcini in 1 cup of hot water and set aside for 20 min.
• Bring 400ml. of water to simmering and add the milk, half of the butter and a pinch of salt.
• Pour the polenta flour whisking and lower the heat. You need to reach the right consistency for that you may need to add some more polenta.
• Squeeze the porcini mushrooms and chop them finely, add a bit of the water of the porcini and simmer for at least 1/2 hour.
• Season the polenta with pepper and some grated Parmigiano cheese.
• Cut the pancetta in strips and place it in a pan with the rest of the butter and the sage and fry it lightly.
• Pour the polenta on a plate, with you hands rip the bocconcini of mozzarella in half and place it in the centre of the hot polenta then pour the fry pancetta butter and sage on top sprinkle with some more grated Parmigiano and buon appetito.

To Serve:

This dish can serve six people.

Download Full Recipe Here

Click here to go to the Nosh Food Market website.


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