MENU
Preparation
Bring the water with salt and butter to a boil and slowly stir in the corn flour. Let simmer for 1 h, stir repeatedly. Pour the polenta into a mould, then let cool. Sauté onions in olive oil and add in the pieces of cut peppers and tomatoes. Let simmer for approx. 20 minutes and season with salt and pepper. Cut the cold polenta into approx. 1 cm thick slices and wrap with Speck Alto Adige PGI before cooking in some olive oil. Prepare with peperonata and serve.
Ready to try something new?
See more Speck recipes ...
Elegant and tasty, ideal as appetisers or as a simple and balanced main course with Speck Alto Adige PGI.
Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.
This pizza is a sure-fire way to win your guests’ hearts: It looks amazing, and the mild, smoky notes of the Speck Alto Adige PGI are nothing short of a triumph.
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.
These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.