Ready in 10 minutes | Serves 2
Sometimes it takes very little to transform a dish into a "chef's delight." Here's how to enhance your polenta with a simple, creative touch. It only takes a few ingredients and only 10 minutes!
Ingredients
- 1 package of Arnaboldi Valdostana polenta with cheese
- 100 g of speck
- 100 g of grated Parmigiano Reggiano
- 100 ml of milk
- 1 leek
- EVO oil to taste
- salt and pepper to taste
Preparation
Start with the Parmigiano Reggiano cream, adding a ladle of hot milk to the grated Parmigiano Reggiano. Stir vigorously with a whisk, making sure to carefully combine the milk and Parmigiano Reggiano until the cream has the right consistency and is free of lumps.
Cut the speck into very thin strips and cook it over high heat in a pan, together with two tablespoons of extra virgin olive oil and some sliced leek.
Then proceed to prepare the polenta with Arnaboldi Valdostana cheese Follow the package instructions. In a saucepan, bring 800 ml of water to a boil with a knob of butter. Once boiling, lower the heat and pour in the contents of the sachet, stirring carefully to avoid any lumps. Cook until the water is completely absorbed (about 5 minutes).
Pour the Parmigiano Reggiano cream over the polenta and finally decorate with the still-warm crispy speck.
For a striking plating, warm the polenta in a pastry cutter of your choice and cover with the Parmigiano Reggiano cream.
Recommended wine: "Teroldego Rotaliano DOC"
A wine with a great structure, it is excellent paired with meats and tasty dishes.
Recipe by
Francesco Loconte - R&D Arnaboldi
Hi! My name is Francesco , I'm 38 years old, I'm originally from Puglia, and I'm a food technologist. I've been working in the food tech industry for about 10 years. I am part of the Arnaboldi team and I work in research and development.
My passion for cooking, combined with a healthy dose of curiosity, leads me to always be on the lookout for new and authentic flavours from traditions around the world.
