Little polenta balls and salami - TUTTI PER UNO CIBO PER TUTTI

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Little polenta balls and salami

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LITTLE POLENTA BALLS AND SALAMI

Ingredients

3 tbsp plain flour
100 g grated Parmesan cheese
2 tbsp extra virgin olive oil
peanut oil
500 g polenta left-overs
2 eggs
250 gr salami paste  

Method

Put the 250 gr of salami paste into a pan with 2 tbsp extra virgin olive oil and cook it until golden brown, spreading it out uniformly with a fork. Break 500 g of pre-cooked polenta into crumbles and put them into a bowl; then add to the golden brown salami paste the beaten eggs, 100 g grated Parmesan cheese and 3 tbsp plain flour. Mix carefully until all ingredients are well combined. With wet hands, use the mixture to form many balls which shouldn't be bigger than a nut. Dip a few of them at a time into abundant, hot peanut oil  and fry them until golden brown. Drain them using a skimmer and put them on an absorbing foil to drain them from oil in excess. Place the balls in a pyramid on a serving dish;  sprinkle them with grated Parmesan cheese and serve them hot.

Recipes: Little polenta balls and salami
 
 
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