Small polenta timbales with asparagus and prosciutto

Difficulty Medium

60 Min

Starter

9 Portions

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 80 g of grated cheese
  • 80 g of butter
  • 1 bunch of asparagus
  • 60 g of prosciutto
  • chopped parsley
  • extra virgin olive oil
  • salt, pepper

Ingredients

  • 1 package of Polenta Valsugana Express with whole-grain flour
  • 80 g of grated cheese
  • 80 g of butter
  • 1 bunch of asparagus
  • 60 g of prosciutto
  • chopped parsley
  • extra virgin olive oil
  • salt, pepper

Preparation

1

Wash the asparagus and peel the stalk. Cook in boiling salted water standing up with the tips out of the water. Season with oil, salt and pepper.

2

Chop the stalks and save the tips for the decoration.

3

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.

4

Season the polenta with cheese, ground pepper and butter.

5

Add the chopped asparagus stems.

6

Pour the polenta into a greased saucepan, level the surface and let it cool.

7

With a cookie cutter cut out rounds or squares.

8

In a saucepan, sauté the asparagus tips with prosciutto strips and pepper.

9

Heat the timbales in the oven at 180° for 10 minutes.

10

Decorate with the asparagus tips, the prosciutto strips and a pinch of chopped parsley.