Method: Gently heat the béchamel in a small saucepan and add diced gorgonzola. Stir until smooth and velvety. In a separate non-stick pan, brown the diced guanciale without adding fat. Remove and briefly sauté thinly sliced radicchio in the same pan. Heat the truffle polenta medallions in the microwave or in a non-stick pan. To assemble: in four wide bowls, spoon in two tablespoons of béchamel, place two truffle polenta medallions on top with additional béchamel, and finish with crispy guanciale, finely chopped chives, salt and pepper.
Chef’s Tip: The truffle flavour is delicate. Do not overdo the pepper in the sauce to avoid overpowering it.
