Medium/Easy Recipe | Ingredients for 4 people
800-900 g ready-made polenta
200 g onion
3 sage leaves
1 garlic clove
1 chili pepper
6 slices of lard
1 sprig of rosemary
Sausage and grape filling:
1 knot of sausage
100-120 g white grapes
Cherry tomato and speck filling:
2 slices of speck
200 g cherry tomatoes
extra virgin olive oil
For the onion and anchovy filling:
Brown the chopped onion in the 33 Carati aluminum wok with oil and whole garlic, sage and red pepper, then lower the heat and cook it with a little stock. Away from the heat, blend it with 1 anchovy fillet with an immersion blender. Check the salt and keep aside.
For the sausage and grape filling:
Slice the sausage into rounds and brown it without oil with the thyme in the 33 Carati aluminum pan. Add the grapes split in half and quickly brown the preparation, then pepper and check the salt.
For the cherry tomato and bacon filling:
Divide the cherry tomatoes into wedges and mash them in oil with the chopped speck in the 33 Carati aluminum pan. Season with salt and season with chopped parsley.
For the bacon filling:
On a cutting board cut small slices of lard and chop rosemary with a mezzaluna double knife.
Cut the polenta into 4-mm-high slices and divide the slices into discs, then brush them with oil.
Heat the polenta in the oven for 15 minutes at 190°, take it out of the oven and stuff. Decorate some of the bruschetta with the onion cream and rounds of chili and anchovies. Stuff the other bruschetta with the sausage and decorate with thyme. Garnish some others with the cherry tomatoes and decorate them with parsley. For the fourth filling, add chopped lard and rosemary to the bruschetta.
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