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 ...
Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.