Consorzio Asiago Polenta with Alto Adige PGI Speck and grated Aged Asiago PDO

ricette

Polenta with Alto Adige PGI Speck and grated Aged Asiago PDO

Difficulty
Medium
Type of dish
Hors d’oeuvres
Time
50

Ingredients

100 g Aged Asiago PDO
20 g grated Aged Asiago PDO
200 g polenta
(maize) flour
100 g Alto Adige PGI
Speck (or other dressed pork products such as bacon, “soppressa” salami or dry-cured ham)
Salt to taste

Preparation

Cook the polenta in enough boiling salted water to keep it soft and with a “dropping” consistency. In the last few minutes of cooking add the grated Asiago PDO. Pour the polenta onto a serving dish and add the Alto Adige PGI Speck cut into thin strips and the Asiago PDO in very thin slivers, which will melt with the heat of the polenta. As an alternative to the speck you can use other dressed pork products such as bacon, “soppressa” salami or dry-cured ham.
Come and see us on the social networks, use the hashtag #AsiagoCheese
Asiago Cheese USA
Loading...