🍽️ Course: First Course
⚡ Difficulty: Easy
⏱️ Preparation time: 30 minutes
⏲️ Cooking time: 40 minutes
🔥 Cooking method: Oven and stovetop

Ingredients:

200 g fine yellow cornmeal – Fumetto La Veronese
1 L milk
150 g butter
3 egg yolks
80 g prosciutto crudo
120 g Parmesan cheese
Salt
Pepper

Preparation:

In a pot, bring the milk to a boil. Add salt and gradually pour in the cornmeal, stirring constantly. Work the mixture, detaching it from the bottom and sides of the pot. After 40 minutes, remove the pot from heat and add 50 g of butter, 2 tablespoons of Parmesan, the egg yolks, and diced prosciutto.

Pour the mixture onto a marble surface moistened with cold water. Using the flat side of a knife or spatula, spread the polenta to a thickness of about 1 cm. Allow the mixture to cool for about an hour.

Using a round cookie cutter, form polenta discs. Grease a baking dish with the remaining butter, layer the discs, occasionally covering with melted butter and grated Parmesan. Bake the gnocchi in the oven until golden. Serve hot.

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