250 g Polenta
150 g Speck
Whisk 250 gr. of polenta with 500 ml of milk. When the polenta is compact, shape the mixture to obtain a flan.
Then, place on a baking sheet and wrap the pie with a slice of speck.
Cut Quadrifoglio into slices and place one on each flan, so that it melts and guarantees further creaminess.
Bake the pies at 180° for 10-15 minutes.
Remove from the oven and add chilli filaments. It’s ready to taste!
In this recipe we have used:
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