Polenta and speck nibbles
Difficulty Easy
60 Min
Aperitif
6 Portions
Ingredients
- ½ package of Polenta Valsugana Express with whole-grain flour
- 50 g of grated cheese
- 8 slices of speck
- thyme
- leaves of sage
- 40 g of extra virgin olive oil
- pepper, salt
Difficulty Easy
60 Min
Aperitif
6 Portions
1
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes. Add the thyme and the grated cheese.
2
Put the polenta in a small baking tin, level the surface and let it cool.
3
Once cold, place the polenta on a cutting board and cut out small cylinder shapes.
4
Wrap a slice of speck and a sage leaf around each cylinder. Secure with a toothpick.
