Polenta wrapped in speck and served over peperonata
Polenta and Peperonata. Two typical delicacies from Italy in combination with a South Tyrolean Quality Product.
- Persons: 4
- 1 l water
- 250 g corn flour
- 20 g butter
- 2 red peppers
- 2 yellow peppers
- 100 g onion
- 2 tomatoes
- 100 ml olive oil
- 300 g finely sliced Speck Alto Adige PGI
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 before cooking in some olive oil. Prepare with peperonata and serve.
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