This dish is one of the classics from the Trullo repertoire and its a classic for a reason, as it is outrageously opulent and incredibly delicious. The team love both cooking and serving it. Whist we often serve this with a T-Bone Steak, it works equally well here with a sharing ribeye. If you drink alcohol, for the love of God get a decent Barolo, Chianti or Montalcino!
Serves 2
Ingredients
For the polenta
For the Marsala sauce
Method
First make the polenta:
- Pour the water into a large pan and add a pinch of salt and bring to the boil.
- Start pouring the polenta in a stream, whisking continually for the first 2-minutes.
- Turn the heat down to a simmer and cook for a further 40-minutes, stirring occasionally.
- Check for seasoning and adjust as necessary, then turn out onto a dish or tray with sides that come up at least 3cm. Leave to cool a little before transferring to the fridge to chill and firm up.
- Once chilled and firm, tear the polenta into large, bite-sized pieces and pat dry with kitchen towel.
- Heat your olive oil to 180°C, then, in batches, carefully fry your polenta pieces for about 4-minutes, until crispy and golden. Remove from the oil and place in a bowl lined with kitchen towel and season with salt.
For the Marsala sauce
- Add the Marsala to the suitably sized sauce and reduce for 1-minute. Then add the chicken stock and butter and reduce until the sauce has emulsified and is viscous.
To cook the ribeye
- Take the ribeye from the fridge and allow to come to room temperature.
- Season well with sea salt
- Set a cast iron skillet or frying pan over a medium heat and add a tablespoon of oil.
- Once the oil is hot, just at the point of smoking, lay the steak in the pan and cook on one side for 2-minutes, so a good crust can form. Then flip the steak and cook on the other side for 2-minutes.
- Reduce the heat to medium low and add a good spoon of butter to the pan. Once the butter is foaming, use a spoon to baste the steak. Keep flipping the steak and basting from time to time for a further 4-minutes.
- Remove the steak from the pan and place on a plate or tray to rest, pour over the butter from the pan. Rest for at least 10-minutes.
- Whilst the steak is resting, place the gorgonzola fonduta in a sauce pan and reheat over a very low heat until hot.
- Carve the steak and serve next to a pile of the crispy polenta, then drizzle the gorgonzola fonduta all over the polenta and spoon the Marsala sauce over the steak and prepare for a mind-blowing meal!
