Polenta chips with Speck Alto Adige PGI and aioli salsa
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Difficulty: Easy
Preparation time: 60 min
A recipe by: Stefano Cavada
Ingredients
Serves for
4
people
Ingredients
- 1000 Milliliters strong meat stock
- 250 Grams polenta flour
- 1 tablespoon oil
- fresh thyme to taste
- 80 Grams grated parmesan
To wrap
- finely sliced Speck Alto Adige PGI to taste
For the aioli salsa
- 3 cloves garlic
- 2 egg yolks
- 250 Milliliters sunflower oil
- 0.5 lemon juice
- 1 pinch of salt
Polenta chips with Speck Alto Adige PGI and aioli salsa
Preparation time 60 min
- Bring the stock to the boil and pour in the flour, whisking constantly.
- Cook the polenta for 30 minutes on a low heat (or following the instructions on the packaging), taking care to leave the lid on and stir occasionally.
- Pour the polenta into a greased 30 x 20 cm rectangular baking tray. Spread evenly, leave to cool for one hour at room temperature and then transfer to the fridge for at least 4 hours.
- Turn the polenta out onto a chopping board and slice firstly into 1 cm thick slices, and then into sticks. Transfer onto a baking-paper lined tray drizzled with oil. Add the three cloves of garlic for the aioli salsa to the tray and cook in a preheated conventional oven at 230°C for 15 minutes. Remove the garlic cloves, turn the polenta chips over, and cook for a further 15 minutes.
- In the meantime, make the aioli salsa. Whisk the egg yolks with a hand blender, adding the sunflower oil gradually. Incorporate the lemon juice, a pinch of salt, and the peeled, mashed garlic cloves.
- After removing the chips from the oven, leave them to cool and wrap each one in a slice of Speck Alto Adige PGI.
- Serve with the aioli salsa.