Fried Polenta Bites with Parmigiano Cream, Bresaola and Rocket
Delicious fried polenta squares, topped bersaola, parmigiano cream and rocket. Enriched with our Platinum Label Balsamic Vinegar.
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Cooking tools:
- Kitchen scale
- Deep-fry thermometer
- Stove
- Pot
- Wooden ladle
- Whisk
- Saucepan
- Baking sheet
- Cutting board
- Chef's knife
- Paper towel
- Spoon
- Measuring cup
Ingredients
- 240g corn flour for polenta
- 20g butter
- 25g flour
- 200 ml whole milk
- 100g. of grated Parmigiano cheese
- Peanut oil, for frying
- 12 thin slices of bresaola
- 30g rocket
- Salt, to taste
- Extra virgin olive oil, to taste
- De Nigris Balsamic Vinegar of Modena Platinum Eagle
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