Canapè of polenta with smoked provola, rose pepper and Prosciutto San Pietro


  • 200 g of rapid polenta flour
  • 600 ml of water
  • 40 g of butter
  • Salt to taste
  • 100 g of smoked provola
  • 200 g of Prosciutto San Pietro 


First, heating the water on the stove with the butter. Once it comes to a boil, pour in the polenta flour. Add a handful of salt and stir well with a wooden spoon, to avoid the formation of lumps, until it has acquired a fairly thick consistency.

At this point pour the polenta on a cutting board greased with a little oil, roll it out until it is about 1.5 centimeters thick and let it cool.

Once cold, use a kitchen twine to cut it into many rectangles and place thin slices of smoked cheese on the canapés, then grill them for 5 minutes. Lay down on each canapé, a slice of San Pietro ham and a few pink peppercorns and serve immediately.

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