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Polenta wrapped in Speck Alto Adige PGI served over peperonata

Polenta wrapped in speck on peperonata: a savory South Tyrolean recipe with creamy polenta, speck and stewed peppers.

Difficulty: Medium

Preparation time: 90 min

A recipe by: Südtiroler Speck Konsortium

Ingredients

Serves for

4

people

Ingredients

  • 1000 ml water
  • 125 gram corn flour
  • 10 gram butter
  • salt to taste
  • 1 red pepper
  • 1 yellow pepper
  • 50 gram onion
  • 1 tomato
  • 50 ml olive oil
  • salt to taste
  • pepper to taste
  • 150 gram finely sliced Speck Alto Adige PGI

Polenta wrapped in Speck Alto Adige PGI served over peperonata

Preparation time 90 min

  1. Bring the water with salt and butter to a boil and slowly stir in the corn flour. Let simmer for 1 h, stir repeatedly. Pour the polenta into a mould, then let cool. Sauté onions in olive oil and add in the pieces of cut peppers and tomatoes. Let simmer for approx. 20 minutes and season with salt and pepper. Cut the cold polenta into approx. 1 cm thick slices and wrap with Speck Alto Adige PGI before cooking in some olive oil. Prepare with peperonata and serve.