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 ...
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!
A recipe for connoisseurs & gourmets and all those aspire to be!
Easy to digest, simple and delicious: You and your guests will love it!
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
