Strada della Mela
Smoking hot polenta from Val di Sole with Casolét cheese and Mortandela
First course
Ingredienti
- 1 lt d'acqua
- 200 g di farina di mais della Val di Sole
- 50 g di Casolét
- Vino Groppello di Revò
- Mortandela affumicata della Val di Non
- Burro di malga
Preparation
Bring the salted water to a boil, add the cornmeal flour gradually, whisking constantly. Cook for about 40 minutes and then add the Casolét cheese.
Put a few slices of Mortandela in a hot skillet and brown well on both sides, “flame” with Groppello di Revò. Finish with a pat of butter.
Pour the polenta on the serving plate and complete with the flamed Mortandela, top with the pan drippings.