Polenta
& Cheese Truffle Skewers
1 lb polenta
½ lb gruyere cheese
2 eggs, beaten
bread crumbs
truffle salt
black truffle oil
olive oil
Truffle carpaccio
½ lb gruyere cheese
2 eggs, beaten
bread crumbs
truffle salt
black truffle oil
olive oil
Truffle carpaccio
Preparation: Make the polenta according to the package
directions (substitute the olive oil on the package with the black truffle
oil). When the polenta has thickened and
become firm, pour it onto a wet marble slab or counter top and press it down to
about ½ inch thick and let cool. Cut the
polenta and the cheese into cubes. Use
wooden toothpicks to skewer; alternate with a cube of polenta and then a cube
of cheese. Place a slice of truffle
carpaccio between each cube. Dunk the
kebabs in the beaten egg, then in the bread crumbs seasoned with the truffle
salt and pan fry in olive oil. Serve hot
as an appetizer or as a side dish with braised meat.
