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- Speck Roast with Rice Polenta and Cherry Tomatoes
Medium
150min
4 People
Speck Roast with Rice Polenta and Cherry Tomatoes
A truly surprising one-dish meal, suitable for winter evenings when you want to pamper yourself a bit.
Ingredients
4 People
1 AIA BonRoll with Speck
13 Cherry Tomatoes
100 g of rice flour
100 g of milk
100 g of water
30 g of Butter
Grated Parmigiano Reggiano as needed
Thyme
Extra virgin olive oil
Salt and pepper
Description
The rice polenta is a really original idea to serve with the speck roast and confit cherry tomatoes.
You will have a complete one-dish meal that will be appreciated by those looking for the unique taste of BonRoll.
Here is the recipe!
Procedure
1
Cut the AIA BonRoll with Speck into slices about 2 cm thick. Brown them for 1 minute in a non-stick pan with a little butter. Add ½ glass of white wine and cook for 15 minutes on low heat, covering and turning them often.
2
Prepare the cherry tomatoes by scoring the skin and putting them in boiling water for a few moments. As soon as the skin begins to peel off, remove them from the water and peel them completely, trying to keep the skin as intact as possible. You will need to dry it in the oven at a low temperature for about two hours along with the halved tomatoes seasoned with salt, oil and thyme.
3
For the rice polenta, bring the milk and water to a boil in a saucepan. As soon as they start to boil, sprinkle in the rice flour and stir continuously with a whisk for about 20 minutes.
4
When the polenta is ready, stir in the butter, remove it from the heat and divide it into the bowls in which you will serve it.
5
Place the BonRoll on top of the polenta and decorate with the cherry tomatoes, drizzle with a little extra virgin olive oil and a pinch of thyme.
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