Alaskan Spot Prawns with Polenta Tortelletti Truffled Sunchoke and Pancetta - 1889 Magazine
Alaskan Spot Prawns with Polenta Tortelletti Truffled Sunchoke and Pancetta
Ingredients
- 1 cup polenta
- 3 cups water
- ½ cup butter
- ½ cup mascarpone
- ¼ cup half and half
- Pinch of salt
- Pasta dough
- 1 lb sunchokes
- 1 cup heavy cream
- 1 tbsp shallots
- 1 tbsp white truffle trim or truffle oil
- 6 oz pancetta, cubed
- Canola oil
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