Rosemary Skewer with white polenta cubes and crunchy mortadella Kebabs
Type of Dish: starter/appetizer
Preparation Time: 20 minutes
Cooking Time: 5-10 minutes
Cooking Method: burner/cooker
- 300 g Polenta Veloce® bianca – La Veronese® (white quick cooking Polenta)
- 1 litre of water
- 300 g Mortadella Bologna IGP
- 12 long rosemary sprigs/branches
- 4 peppers of different colours
- 1 big onion
- Sage leaves to taste
- EVOO, salt and pepper to taste
In a frying pan, fry the sliced onions with a little EVOO, add the peppers cleaned and cut into large chunks and previously quickly blanched (omitting the ice water step) and some sage leaves.
Turn the rosemary branches into skewers by removing their needles, except for the final tuft, and sharpen their other extremity with a knife.
Cut the mortadella in big cubes and quickly fry it in a non-stick pan along with the rosemary needles.
Meanwhile, bring the water to a boil, salt, and drizzle the polenta flour into it. Cook for 5 minutes. When ready, pour on a plate covered with baking paper, spread it with a spatula or turner, cover with another sheet of baking paper and finally roll it out to the same height of the mortadella cubes (using a rolling pin if needed). Place in the refrigerator for at least 30 minutes, or in the freezer for half that time.
Once the polenta has cooled, cut into cubes, fry in a frying pan, on all sides, with a little EVOO.
Prepare the kebabs by alternating skewering polenta cubes, mortadella cubes, onion bits, pepper chunks, and sage leaves on the same rosemary skewer. Place the kebabs on a plate and, if needed, salt and pepper lightly, as well as seasoning with a drizzle of EVOO.
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