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Per la preparazione della polenta: in una casseruola portare ad ebollizione 2 l d’acqua, salarla e a pioggia versare 250 g di farina gialla e 250 g di farina di grano saraceno. Cuocere la polenta a fuoco medio per 1 ora continuando a mescolare con l’aiuto di un mestolo di legno. A cottura ultimata unire 120 g di burro e conservarla al caldo.
Per la preparazione del cotechino: deporre 1 cotechino nostrano da 500 g in una casseruola con abbondante acqua fredda, 2 foglie d’alloro, 2 bacche di ginepro e 1 rametto di rosmarino. Portare ad ebollizione, diminuire il calore e proseguire la cottura per 45 minuti.
Per la preparazione della mousse di fagioli: mettere in ammollo per 1 notte intera 500 g di fagioli bianchi secchi. Successivamente cuocerli per 1 ora nella loro stessa acqua, fin quando risulteranno morbidi; scolarli. Sbucciare 2 cipolle, affettarle sottilmente e rosolarle dolcemente in una casseruola con 30 g di burro e 0,2 dl d’olio extravergine d’oliva. Unire i fagioli e lasciar insaporire per 2 minuti, irrorare con 2 dl di vino bianco, far riprendere il bollore, unire 1 rametto di timo sfogliato, insaporire con sale e pepe e trasferirli in una bacinella. Frullare il tutto unendo 0,5 dl d’olio extravergine d’oliva e 1 pizzico di paprika. Trasferire la mousse in una terrina e deporla in frigorifero a solidificare per almeno 60 minuti. Prendere 2 ciotole, in una servire un poco di polenta e nell’altra deporre della mousse di fagioli, accompagnando il tutto con una fettina di cotechino. Polenta, cotechino e mousse di fagioli
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