Bauletti® with porcini mushrooms and “Taleggio DOP” cheese with polenta taragna, chicory gel and duc
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Ingredients
- 20 g chopped onion
- 200 of duck meat
- 1 leaf of sage and bay leaf
- 1 tablespoon Marsala
- White wine, meat stock to taste
- Salt, pepper, olive oil to taste
- A few chicory leaves
- Food gelatine to taste
- 50 g flour for polenta taragna
- 300 g water
- 20 butter
- Salt to taste
- Bauletti® with porcini mushrooms and “Taleggio DOP” cheese Divine Creazioni®
- Olive oil to taste
- Edible flowers or sprouts
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