Sauteed Salume With Polenta - {Salami Al'Aceto Con Polenta}

Recipe Ingredients

		Soft Polenta
4 cups	948ml	Water
2 tablespoons	30ml	Salt
1 cup	62g / 2.2oz	Polenta or cornmeal
1/2 cup	118ml	Stracchino - cut into cubes
		Salume
1 tablespoon	15ml	Extra-virgin olive oil
12		Red-wine cured salume or sopresatta
1/3 cup	78ml	Red wine
2 tablespoons	30ml	Good-quality red wine vinegar

Recipe Instructions

Soft Polenta: In a 3-quart saucepan, heat water and salt until boiling. Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Stir in the cheese and continue to stir until it is melted and incorporated.

Salume: Place the olive oil in a 12- to 14-inch saute pan and heat over high heat until almost smoking. Add the salume and cook for 2 minutes, until it is browned and crisped, then turn and cook on the other side. Remove the salume to a plate and add the wine to the pan. Swirl over high heat to reduce for 2 minutes, then add the vinegar, and reduce another 2 minutes, until the liquids turn syrupy.

Divide the polenta evenly among 4 plates and lay some salami over each portion. Serve with red wine.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D23) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.