Prosciutto in Wine with Creamy Polenta

My love for the Karst region, my favorite corner of Slovenia, and good, simple, and homey Primorska cuisine has given birth to this carefully guarded recipe from a legendary housewife from Dragonja, to which I added a touch of my own love and inspiration. The best appetizer before a hearty homemade feast!

Details

  • Preparation Time: 250 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 1 spoon Oil, olive

  • 0.5 piece Onion, raw

  • 100 g Meat, pork, smoked bacon

  • 2 pod Garlic, fresh

  • 1 bouquet Parsley, fresh

  • 3 dl Alcohol, Wine, Red

  • 1 handful Olives, black, in brine

  • pieces Salt, table

  • pieces Spices, pepper, black

Polenta

  • pieces Koruzni zdrob

  • 40 g Butter, unsalted

  • 1 bag Seeds, pumpkin

  • pieces Salt, table

Steps

  1. Prosciutto in Wine: Quickly sauté the prosciutto slices in olive oil with finely chopped onion. Add finely chopped garlic and parsley. Pour in wine and season to taste with pepper and salt. Add sliced olives and simmer over moderate heat until the sauce thickens slightly and the prosciutto is well infused and tender.

  2. Polenta: Stir the cornmeal into boiling salted water using a whisk. Stir for 30 to 40 minutes and add 20 g of butter and ground pumpkin seeds. Pour the cooked polenta into a square dish (baking pan) and place it in the refrigerator for 4 hours to cool thoroughly.

  3. Once cooled, slice the polenta into 0.5 cm thick slices and fry them in butter. Place one or two fried polenta slices on a plate, top with the prosciutto in wine, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 286.3 kcal
  • Fat: 26.11 g
    • Saturated Fat: 6.87 g
  • Carbohydrates: 4.58 g
    • Sugars: 0.92 g
  • Protein: 5.5 g
  • Fiber: 0 g

Advice

You can also add a few cherry tomatoes, sliced into rings, to the sauce in which the prosciutto is cooked.