Polenta E Sopressa Vicentina

Piatto Asolano – Polenta, Sopressa, Morlacco Fuso, seasonal Verdura. Polenta is a solid porridge made of corn semolina; Sopressa is an Italian salami from Veneto, melted Morlacco cheese from Morlacco del Grappa and seasonal vegetables. Photographed at the Corte del Re restaurant in Asolo.


8 thick slices of Sopressa Vicentina salami
1 tbsp. butter
12 oz. cooked polenta
6 oz. red wine
8 oz. chicory or escarole lettuce

How to make the Braised Sopressa Vicentina with Toasted Polenta:

Cut the polenta into 8 slices and toast in a pan or on a stovetop grill. Fry the slices of Sopressa Vicentina in a pan with the butter and then add the red wine. Let simmer for about 5 minutes.

Wash, drain, and cut the chicory or escarole lettuce. Add some salt and pepper and arrange on 4 plates. Place the polenta slices on the lettuce, and then top with the braised Sopressa Vicentina salami.

Serves 4

Regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.