Polenta croquette with pork fat puree and onion with vinegar

Massimiliano Alajmo

Polenta croquette with pork fat puree and onion with vinegar

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For the polenta

250 g of water

65 g of polenta flour

2.5 g of salt
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Polenta croquette with pork fat puree and onion with vinegar

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For the polenta

Boil the water with the salt, slowly add the flour and stir. Cover and cook for 40 minutes and place onto a lightly greased oven tray. Allow to cool and cut into squares. Brown a square of polenta with pacotised papada Joselito pork fat and a fresh sage leaf, dampen the polenta on both sides with ground corn and fry until golden in a frying pan with fino olive oil

For the stewed pancetta

Place the vacuum packed 4cm strips of pancetta Joselito with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, drain and use the lean separated part of the liquid.

For the pork fat puree

Mix the reduced stewed pancetta in the Pacojet with a mixture of fennel, marjoram, parsley and coriander. Add a small quantity of cayenne pepper paste, Sarawak black pepper and finely sliced chorizo cut into pieces.

For the presentation

Allow the polenta to absorb the fat and then cut in half. Fill with the pork fat puree, cover with some thinly sliced red onion and dress with traditional balsamic vinegar and salt. Finish with two thin slices of frozen skinless chorizo,  and finely sliced using the meat slicer.
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