MENU
1 l strong meat stock 250 g polenta flour 1 tbsp. oil fresh thyme 80 g grated parmesan
to wrap
finely sliced Speck Alto Adige PGI
for the aioli salsa
3 cloves garlic 2 egg yolks 250 ml sunflower oil juice of half a lemon a pinch of salt
preparation
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.
Ready to try something new?
See more Speck recipes ...
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.