ПОЛЕНТА И ГЪБИ РАГУ
ПОЛЕНТА И ГЪБИ РАГУ
Пармезанова полента гарнирана с богат микс от гъби и разтопен кашкавал
НЕОБХОДИМИ ПРОДУКТИ
30 гр сушени манатарки манатарки
25 гр масло
100 гр лук, ситно нарязан
2 скилидки чесън, смачкани
5 мащерка клончета, листа, откъснати
500 гр големи печурки, нарязани
200 гр кестени
50 мл червено вино
125 мл зеленчуков бульон
100 гр кашкавал, нарязан
За полента
500 мл мляко
1 дафинов лист
3 стръка мащерка
250 гр царевично брашно
50 гр масло
75 гр Пармезан настърган
НАЧИН НА ПРИГОТВЯНЕ
Накиснете сушените гъби в 150 мл топла вода в продължение на 20 минути, след това се изсушават. Загрейте маслото в голям тиган. Добавете лук и задушете в продължение на няколко минути, докато омекне. Добавете чесъна и мащерката листа за 1 мин не повече, след това добавете накиснатите гъби. След 1 мин, добавете всички останали гъби и се запържва на много висока температура в продължение на 5 минути, докато омекнат. Добавете червено вино за 1 мин. Оставете да къкри за 15 минути, докато се сгъсти.
За полентата, оставете млякото да заври с 500 мл вода и мащерка. Изключете котлона и оставете в продължение на 20 минути, след това извадете билките и доведете до кипене. Добавете полентата в постоянен поток, разбърквайте постоянно. Варете в продължение на 1 мин, докато се сгъсти, след което се разбърква с маслото и пармезан. Оформете с лъжица кратер от полентата върху тава за печене и напълнете с рагуто от гъби. Покрийте с филийки кашкавал, и поставете под горещ грил, докато кашкавала се разтопи .
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