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 ...
Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
The perfect between-meal snack... authenticity guaranteed with Speck Alto Adige PGI.
This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
A recipe for asparagus lovers and all those who aspire to be! Learn more here.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with 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.