Right from her host's farm, Marissia takes us on a farm-to-table culinary experience. With views of the mill and forest, we see how polenta is ground using a traditional stone mill and prepared with wild picked mushrooms in a cozy farm-house kitchen. The soothing montage transports us to slow-food life, a bucolic feast for the belly as well as the eyes.
{Recipe makes for two}
Ingredients for the polenta:
300g polenta
tsp salt
4 tbsp butter
2 tbsp of grated parmesan
For the mushrooms:
6 tbsp of butter
1 clove of chopped garlic
1-2 tsp of fresh thyme
300g of fresh mushrooms, chopped
1-2 tbsp of balsamic vinegar
2-3 tbsp of cream
1 tbsp of olive oil
Bon appétit !
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