This dish comes from my desire to continue
experiment with flavors and aromas in the kitchen …
Polenta is a tasty dish, I wanted
season with egg and parmesan,
a pinch of nutmeg
and I made the dumplings,
I seared the artichokes in the pan and I have smoothies, I added the mascarpone,
this cream has formed the basis for the sauce of the dish.
A note is made from crispy bacon that will be shredded after
cooked it in the pan.

Recommended wine:

Conti Zecca Nero 2009,
a wine soft and harmonious lingering finish.

And now … LIGHT THE  FIRES!

INGREDIENTS:

-500g Of cold polenta

- 2 eggs

- 60g parmesan

- 00 flour qb

- 120g mascarpone

-5 artichokes

-1 Slice of bacon

-salt And pepper to taste

-Noce Nutmeg to taste

-1 Clove garlic

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

  Whisk the polenta with eggs, nutmeg and
Parmesan,
add as much flour as is needed
to form the dumplings.
In a pan put oil and a
clove of garlic,
add the artichokes cut into wedges after you have left them in water and lemon
for about 15 minutes.
Add salt and pepper,
bring them to cooking, shake it and add a tablespoon of mascarpone for each artichoke.
With this cream will go to season gnocchi you’ve cooked in salted water.
In another pan, you do become crisp slice of bacon,
grate it on the gnocchi, put parmesan cheese and a sprinkling of pepper …
a delicious dish!

Et voila … the polenta of recycling!