Margottini alla Bergamasca

The semolina for this dish is cooked in a similar way to polenta. It’s important to ‘ram it into the water, whisking all the time so it doesn’t go lumpy. This timbale is traditionally made in one large mould (called a margotta) for the whole table to share, although I’ve made individual serves here. I like to use pine mushrooms for the sauce if they’re in season – chestnut mushrooms, Swiss browns, oyster mushrooms, slippery jacks and enoki are all good too.