Mild marinade of Piave cheese, pears, polenta and hazelnuts

Ingredients

Preparation

Peel the pear and cut into small dice. Place the pear, pinch of salt and bay leaf in a saucepan with a lid, and cook over a low heat for 15 minutes. Remove from the heat and add the vinegar and oil. Cool. Cut the cheese into small dice and mix with the marinade once cold. Leave to stand for at least one hour before serving. Crush the hazelnuts with the side of a knife. For the polenta, heat the milk, butter, glass of water and pinch of salt in a pot and sprinkle in the polenta, stirring constantly. Cook over a medium heat for about a minute until thick. Place the polenta on a tray to a thickness of about 1 cm. Once cold, cut out long rectangles and set aside. Assembly Brown the pieces of polenta on the griddle with a little oil on both sides and serve with the marinade on top. Finish by sprinkling with the hazelnut pieces on and around. Notes For a more integrated flavour, keep for a day before serving. Tip You can substitute the polenta with a piece of toasted bread.

Wine

Villa Antinori Chianti Classico Riserva 2012