Millas truffle
Pascal Aussignac gives you a taste of what's in store from his menu at the Taste of London Festive edition with his delicious recipe for soft millas with truffle and parmesan...
Ingredients
- 400ml milk (or use half chicken or veal stock, or a good mushroom stock)
- 70g instant polenta
- 70g butter
- 1 tablespoon truffle oil
- 1 small black truffle grated
- 50g Parmesan freshly grated
- Sea salt and freshly ground black pepper
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