Polenta ring cake with mushrooms, pancetta, provola and pink pepper
400 g of instant polenta flour
50 g of Parmesan cheese
2 knobs of butter
salt and pepper
250 g of smoked provola cheese
150 g of diced smoked pancetta
150 g of shiitake or button mushrooms
1 clove of garlic
extra virgin olive oil
Giusti Traditional Balsamic Vinegar of Modena “Affinato"
PREPARING THE STUFFING
Brown the bacon in a hot pan without any added fat.
When almost cooked, add a tablespoon of Traditional Balsamic Vinegar Affinato and then switch off.
Remove the diced pancetta from the pan, discarding the fat. Set aside.
Cook the mushrooms by sautéing them in a pan with a tablespoon of oil and a clove of garlic. Season with salt and pepper. Switch off and keep aside.
Dice the provola cheese.
PREPARING AND ASSEMBLING THE POLENTA
Cook the polenta as indicated on the packet.
When it is ready, add the grated Parmesan cheese, ground pepper and the two knobs of butter.
Whisk well until the mixture is smooth and then pour 2/3 of the polenta into a 1.5-litre non-stick springform ring mould, brushed with oil.
Using a spoon or spatula, create a furrow in the middle of the polenta and sprinkle on the provola cheese, pancetta and mushrooms. Cover with the rest of the polenta and press down well with a spoon so that no gaps are left.
SERVING THE DISH
Allow to cool, then turn upside down and remove from the mould.
Just before serving, warm it in the oven and garnish with pink peppercorns and a few drops of Traditional Balsamic Vinegar Affinato.