POLENTA ROLL WITH RADICCHIO, FONTINA CHEESE AND SPECK


POLENTA ROLL WITH RADICCHIO, FONTINA CHEESE AND SPECK

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 3
  • Doses: 4

A tasty and refined first course, it is also good for parties.

INGREDIANTS

  • For the polenta
  • 400 polenta
  • 400 gr of water
  • salt
  • For the stuffing
  • chttps: //www.ilgiornaledelcibo.it/wp-admin/post.php? Post = 1403 & action = edit # expo radicchio trevigiano
  • 300 gr fontina DOP
  • 200 gr PGI speck
  • 3 – 4 tablespoons extra virgin olive oil
  • cloves of garlic
  • sprigs parsley
  • black pepper
  • sea salt

INSTRUCTIONS

  1. Wash, peel and thinly slice the radicchio.
  2. Brown the radicchio with the diced speck, the oil and the minced garlic. Sauté for a few minutes, lightly salt and pepper, sprinkle with chopped parsley.
  3. Spread the radicchio on the polenta, spread over the diced fontina, roll up and put in the oven.
  4. Serve immediately.

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