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Polenta au gratin &Truffle appetizer
Langhe Red Wine

Antipasto al Tartufo.jpg

INGREDIENTS

Polenta cubes
Fontina
Truffle Antipasto
(Bacon and Salami)

HOW TO MAKE

  • Cut the prepared polenta into squares

  • Place a slice of fontina cheese on top and grill for two minutes. 

 

  • Place the slices of antipasto on the polenta gratin and serve hot accompanied by a good glass of red wine from the Langhe.

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