Polenta chips with Speck Alto Adige PGI and aioli salsa

 

Course: starter
Style: modern
Level of difficulty: easy 
Preparation time: 60 min.
Created by: Stefano Cavada

     

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  Pastry whorls with Speck Alto Adige PGI



 

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.

 

 

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