Salad with bresaola and polenta triangles

Difficulty Easy

60 Min

Piatto unico

4 Portions

Ingredients

  • ½ package of Polenta Valsugana Express con whole-grain flour
  • 300 g of bresaola
  • 20 cherry tomatoes
  • 1 celery heart
  • lemon juice
  • 2 spoons of capers
  • extra virgin olive oil
  • salt

Ingredients

  • ½ package of Polenta Valsugana Express con whole-grain flour
  • 300 g of bresaola
  • 20 cherry tomatoes
  • 1 celery heart
  • lemon juice
  • 2 spoons of capers
  • extra virgin olive oil
  • salt

Preparation

1

Prepare the polenta: in a large pot, bring to boil water and salt. Once the water starts boiling, gently 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.

2

Pour the polenta in a greased saucepan, level the surface and allow it to cool.

3

Cut the polenta into thin slices, then into triangles. Place them on a baking tray, brush them with olive oil, add salt and transfer in the oven at 190° until they turn brown.

4

Meanwhile prepare the vegetables: wash and rinse well. Cut the tomatoes in halves and slice the celery sticks.

5

Lay the bresaola on the dishes and cover them with the vegetables.

6

Season with a sauce made with olive oil, salt and lemon juice.

7

Garnish with the polenta triangles and the capers.