Italian
Polenta Concia
by Bruno Barbieri Chef · 513K subscribers on YouTube
A rich and creamy polenta dish from the Aosta Valley, made with lardo, Fontina, and Toma cheese, topped with prosciutto and gratinated. A hearty and indulgent one-dish meal.
- Difficulty
- easy
Ingredients
7 items- Lardo d'ArnaudCut into cubes
- PolentaCornmeal for polenta
- WaterAs needed for cooking polenta
- RosemaryA sprig
- FontinaFrom Valle d'Aosta
- TomaCheese from Valle d'Aosta
- Prosciutto Or SpeckA slice; either prosciutto or speck can be used
Method
- Cut the lardo d'Arnaud into small cubes and place in a casserole. Render the fat over medium heat.
- Add the polenta (cornmeal) and toast it with the lardo, stirring constantly.
- Add water and continue cooking the polenta, stirring frequently.
- Add a sprig of rosemary to the polenta while it cooks.
- Cut the Fontina and Toma cheeses into small pieces.
- When the polenta is nearly cooked, add the Fontina and Toma. Increase the heat slightly and stir until the cheese melts completely.
- Meanwhile, quickly sauté a slice of prosciutto (or speck) in a separate pan.
- Remove the rosemary sprig from the polenta.
- Serve the polenta on a plate, top with the sautéed prosciutto.
- Optionally, place under the grill (broiler) for a few seconds until lightly gratinated.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
