Polenta Fritta con Sugo di Luganiga

Polenta Fritta con Sugo di Luganiga

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 817 kcal
, Fat: 56 g
, Carbohydrate: 56 g
, Protein: 20 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Polenta

5 dl water
½ tsp salt
125 g medium-fine polenta (4 min.)
1 tbsp butter

Pesto

50 g Fine Food Nocciola Piemonte IGP, coarsely chopped
½ garlic clove, finely chopped
20 g grated Parmesan
2 tbsp olive oil
salt to taste
a little pepper
oil for frying

Sugo

280 g Fine Food Sugo di Luganiga Ticinese
2 thyme sprigs
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Utensils

One square springform pan (approx. 24 x 24 cm), lined with baking paper.

How it's done

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Polenta

Bring the water to the boil, season with salt. Stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick paste. Stir in the butter and set aside.

Pesto

Mix the hazelnuts and all ingredients up to and including the oil and stir into the cooked polenta, season. Transfer the polenta to the prepared tin, leave to cool.

Turn the polenta out onto a chopping board, cut into pieces (approx. 4 x 8 cm) and halve diagonally. Heat the oil in a non-stick frying pan. Fry the polenta in batches for approx. 3 mins. on each side until crispy.

Sugo

Heat the sugo in a pan over a medium heat, stirring, and serve with the polenta pieces and thyme.

Good to know
Prepare: The polenta can be prepared the day before, cooled, covered and stored in the fridge. Fry the polenta pieces just before serving.

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