Ingredients
- 400g polenta
- 120g precooked porcini mushrooms
- 120g Prosciutto crudo
- 200g Bolognese ragù
- 200g roasted peppers
- 100g artichoke cream
- Salt
Polenta crostini with Prosciutto Crudo and mushrooms, bolognese ragù, roasted peppers, artichoke cream and truffle
Preparation of the recipe
1
Cook the polenta in 500ml of water until it is firm and season with salt.
2
Spread the polenta on a wooden board and let cool for about 1 hour.
3
Cut the polenta into 1cm thick rectangles and toast them in a hot pan with a drizzle of oil.
4
Top the toasted crostini with porcini mushrooms and prosciutto crudo, Bolognese ragù, or roasted peppers with artichoke cream and truffle.
5
Serve on a platter.
