Prosciutto on vinegar, homemade in an old-fashioned and modern way
In my area, there is an attempt to popularize the former indigenous cuisine based on a particularly rational use of everything that Mother Nature gives at a certain time of year - therefore, "ordinary" but fine and unavoidable coastal dishes. Good apetite!
Preparation steps
- Fry the thinly sliced prosciutto briefly (max 2 minutes) in a little butter, then pour in (homemade) wine vinegar and sauté for another minute.
- Meanwhile, grate the fresh cabbage thinly, squeeze it a little with your hands if desired so that the cabbage loses its vibrancy, and season with olive oil, salt and pepper.
- Cut the pre-cooked and cooled polenta into 1 cm thick slices and lightly fry them on both sides in a Teflon or grill pan with a little oil.
- Instructions for preparing potato polenta:
- Peel a squash, grate it and cook in salted water. In that water, mash the boiled potatoes by hand with a masher.
- Add the polenta while stirring with a whisk to avoid lumps. Continue to stir occasionally with a polenta or flat cooker as the polenta becomes thicker in consistency.
- Cook for 15-20 minutes (if working with instant polenta) and add olive oil 5 minutes before the end. Turn the polenta over on a serving plate and shape with wet hands or polenta into a loaf.
Serving
Place the prepared cabbage on a plate, then the prosciutto topped with vinegar and add toasted slices of polenta or potato polenta. And don't forget a glass of good (homemade) white wine!
