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

     

Print  
  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.

 

Ready to try something new?

See more Speck recipes ...

Mozzarella with Speck Alto Adige

Mozzarella with speck

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

Polenta wrapped in Speck Alto Adige served over peperonata

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

Spaghettoni with spinach, Speck Alto Adige PGI and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige and the freshness of the pomegranate are sure to win you over.

Spaghetti with Speck Alto Adige

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

Gentleman’s hash with Speck Alto Adige and beef tenderloin

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Hearty herb zucchini pancakes with Speck Alto Adige

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

Mini cupcakes with maple syrup and Speck Alto Adige PGI

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.