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Chef Christophe’s Recipe:
Polenta with Mushrooms,
Garlic Sautéed Prawns,
Swiss Chards, Heirloom
Tomato and Basil Salad
1 Pack Cascina Belvedere
Polenta Fuhghi Porcini, 16-20
Large Wild Caught Prawns,
8 Cups Of Vegetable Stock,
3 Fresh Garlic Cloves,
2 Bunches Of Swiss Chards,
2 Medium Sized Heirloom
Tomatoes, Fresh Basil To Taste
Olio Montessano Olive Oil,
Salt & Pepper
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