Our Recipes
POLENTA WINTER ROLL
Ingredients:
250 g pre-cooked yellow polenta
800 g kale cabbage
180 g fontina cheese
180 g speck bacon
some grated Grana Padano cheese
40 g butter
2 scallions
Salt
Procedure:
Cut the kale into thin slices and cook it in boiling water for 2-3 minutes. Peel and chop the scallions. Cut the speck into little cubes. Fry the scallions and speck in 20g of butter and add the kale. Continue to cook for another 5 minutes. Add salt to taste. Cut the fontina into slices. Cook the polenta according to the instructions on the package. Add the fontina and mix into the polenta. Pour the polenta on a sheet of greaseproof paper and create a rectangle of around 30x40 cm. Level with a spoon. Cover with approximately half of the kale and speck mixture, and make a roll, using the greaseproof paper. Put the roll in an ovenproof dish and put the remaining kale at the bottom of the dish. Sprinkle the grated Grana Padano on top as well as the rest of the butter. Cook in the oven for 15/20 minutes at 200 °C.
