Here’s a very simple recipe, easy to replicate at home by anyone, signed by Saulo Della Valle of the Osteria H2O in Moniga del Garda. The only thing you need to do to perfectly prepare this delicious dish is to use the Typical Flour of Lake Garda produced at the mill in Bedizzole: here you can read the story of this extraordinary product (www.gardaexpo.com/en/sul-garda-una-farina-da-masterchef/)
POLENTA CARBONARA
Ingredients (4 serves)
Yellow flour La Tipica of Bedizzole: 100 gr
Water: gr. 400
Egg yolks whole: No. 4
Parmigiano Reggiano flakes: gr. 100
Sauris Guanciale: gr. 160
Salt
Salt flakes
Black pepper
Garda Extra virgin olive oil
Proceedings
Boil the water with salt and a little olive oil with a whisk then pour the cornmeal and simmer for about an hour. Meanwhile, cut the bacon into strips and skip it in a nonstick pan over low heat until it becomes crispy. Drain and place on paper towels.
Composition of the dish
Take four holsters and share equally the ingredients in this order: pour the polenta in the center and in the middle lay the egg yolk being careful not to break it, then season with salt and salt flakes, freshly ground pepper, crispy bacon, parmesan flakes and finally a drizzle of extra virgin olive oil.
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