Raviolotti with polenta and Montasio DOP cheese, emulsion of undergrowth and crispy bacon

K112_Raviolotti-con-polenta-e-Montasio-DOP-emulsione-di-sottobosco-e-pancetta-croccante

Ingredients for 4 people

280 g Raviolotti with polenta and Montasio DOP cheese
500 g champignon
100 g rolled bacon
1 clove of garlic
3 stems of parsley
1 bay leaf
salt
pepper
butter
parmesan
vegetable broth
lemon to taste

Procedure

Cut the rolled bacon into large filanger, scald in butter over low heat and drain keeping it warm. Blend the mushrooms, add the vegetable stock, the clove of garlic, the bay leaf, the parsley and boil for an hour. Drain and reduce until you get a concentrate of mushrooms. Whip the water with butter and arrange flavor. Cook the Raviolotti with polenta and montasio and mix with the broth, butter and Parmesan. Place them on a plate and garnish with a little mushroom sauce and a slightly crispy bacon.

Chef Giancarlo Perbellini for master show event on 21 April 2015.
Verona, Lake Garda, Villa Quarantana Park Hotel.

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