Soft polenta with goose salami of Mortara
BEER PAIRING:
9 Luppoli Belgian Blanche.
9 Luppoli Belgian Blanche.
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PORETTI 9 Luppoli Belgian Blanche >>
Recipe ingredients:
(for 4 people)
300 g of corn flour
Goose Salami of Mortara i.g.p. to taste
1 liter of water
Traditional Balsamic Vinegar of Modena or Reggio Emilia dop to taste
Salt to taste
Pink pepper in grains to taste
Parsley leaves to taste
Preparation:
Season with salt water, boil it and pour the corn flour, cook for about an hour to obtain a soft polenta. Dip the Goose Salami of Mortara i.g.p. in water at a temperature of 80 ° C, cook for about an hour and then cut it into slices.
Presentation:
Place the polenta in a soup plate, top with a slice of goose salami of Mortara i.g.p., sprinkle with a few drops of Traditional Balsamic Vinegar of Modena or Reggio Emilia and decorate with pink pepper corns and parsley leaves.
