Cured shoulder ham and fiocchetto of culatello with fried polenta and gorgonzola cheese fondue

Type of recipe: Appetizers

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Preparation method:

Slice about 100g of cold cuts per portion (4 slices of shoulder ham and 4 slices of fiocchetto).

For the polenta: bring the water to the boil in a large pan. Gradually pour in the flour, stirring quickly to prevent any lumps forming. Bring the polenta to the boil and cook for about 30-40 minutes. Pour the cooked polenta into a bowl and leave to cool. Cut the polenta into 2cm slices and fry in hot oil.

For the fondue: in a pan melt the Gorgonzola cheese, adding the fresh cream to make the fondue even smoother and creamier.

Serve the cold cuts accompanied by the fried polenta and the Gorgonzola cheese fondue.

Preparation method:

Slice about 100g of cold cuts per portion (4 slices of shoulder ham and 4 slices of fiocchetto).

For the polenta: bring the water to the boil in a large pan. Gradually pour in the flour, stirring quickly to prevent any lumps forming. Bring the polenta to the boil and cook for about 30-40 minutes. Pour the cooked polenta into a bowl and leave to cool. Cut the polenta into 2cm slices and fry in hot oil.

For the fondue: in a pan melt the Gorgonzola cheese, adding the fresh cream to make the fondue even smoother and creamier.

Serve the cold cuts accompanied by the fried polenta and the Gorgonzola cheese fondue.