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Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa

Difficulty: Easy

Preparation time: 60 min

A recipe by: Stefano Cavada

Ingredients

Serves for

4

people

Ingredients

  • 1000 ml strong meat stock
  • 250 gram polenta flour
  • 1 tablespoonoil
  • fresh thyme to taste
  • 80 gram grated parmesan

To wrap

  • finely sliced Speck Alto Adige PGI to taste

For the aioli salsa

  • 3 cloves garlic
  • 2 egg yolks
  • 250 ml sunflower oil
  • 0.5 lemon juice
  • 1 pinch of salt

Polenta chips with Speck Alto Adige PGI and aioli salsa

Preparation time 60 min

  1. Bring the stock to the boil and pour in the flour, whisking constantly. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. After removing the chips from the oven, leave them to cool and wrap each one in a slice of Speck Alto Adige PGI.
  7. Serve with the aioli salsa.