IL MIO PRANZO DELLA DOMENICA #194 (Dic 23)

Prepare the polenta by boiling water and adding the polenta, stirring until thickened.

Soak the dried porcini mushrooms in warm water, then chop and add to the polenta along with the fresh mushrooms, cheeses, salt, oil, and onion.

Cook the chicken in a pan with speck, onion, carrot, white wine, broth, salt, pepper, rosemary, bay leaves, and juniper berries until done.

Crush the biscuits and mix with hazelnut cream and melted chocolate to form truffles.

Equipment Needed

Spice Level:

Dietary