Polenta wrapped in Speck Alto Adige served over peperonata

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 90 min.
Created by: Consorzio Tutela Speck Alto Adige

     

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  Polenta wrapped in speck and served over peperonata



500 ml water 
125 g corn flour 
10 g butter
salt 
1 red pepper 
1 yellow pepper
50 g onion 
1 tomato
50 ml olive oil
salt
pepper 
150 g finely sliced Speck Alto Adige PGI
1 l water 
250 g corn flour 
20 g butter
salt 
2 red peppers 
2 yellow peppers 
100 g onion 
2 tomatoes 
100 ml olive oil
salt
pepper 
300 g finely sliced Speck Alto Adige PGI
2 l water 
500 g corn flour 
40 g butter
salt 
4 red peppers 
4 yellow peppers 
200 g onion 
4 tomatoes 
200 ml olive oil
salt
pepper 
600 g finely sliced Speck Alto Adige PGI
 

Preparation

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.

 

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