Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 90 min.
Created by: Consorzio Tutela Speck Alto Adige

Polenta wrapped in speck and served over peperonata

Ingredients
2 people
4 people
8 people

500 ml water
125 g corn flour
10 g butter
salt
1 red pepper
1 yellow pepper
50 g onion
1 tomato
50 ml olive oil
salt
pepper
150 g finely sliced Speck Alto Adige PGI

1 l water
250 g corn flour
20 g butter
salt
2 red peppers
2 yellow peppers
100 g onion
2 tomatoes
100 ml olive oil
salt
pepper
300 g finely sliced Speck Alto Adige PGI

2 l water
500 g corn flour
40 g butter
salt
4 red peppers
4 yellow peppers
200 g onion
4 tomatoes
200 ml olive oil
salt
pepper
600 g finely sliced Speck Alto Adige PGI

Preparation

Bring the water with salt and butter to a boil and slowly stir in the corn flour. Let simmer for 1 h, stir repeatedly. Pour the polenta into a mould, then let cool. Sauté onions in olive oil and add in the pieces of cut peppers and tomatoes. Let simmer for approx. 20 minutes and season with salt and pepper. Cut the cold polenta into approx. 1 cm thick slices and wrap with Speck Alto Adige PGI before cooking in some olive oil. Prepare with peperonata and serve.

back to the recipes

Ready to try something new?

See more Speck recipes ...

Cheese fondue with Speck Alto Adige PGI

There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Risotto with radicchio and Speck Alto Adige PGI - recipe

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

to the recipe

Mozzarella with Speck Alto Adige - recipe

Delicious Italian mozzarella and savoury Speck Alto Adige – a dream combination that harmonises from the start ...

to the recipe

Endives with Speck Alto Adige PGI – recipe

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe!

to the recipe

Cod in Speck Alto Adige with baked lemon potatoes - recipe

Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.

to the recipe

Potato gnocchi with Speck Alto Adige PGI sauce - recipe

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Poached eggs with Speck Alto Adige PGI - recipe

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe