Italian Recipes
POLENTA E SOPRESSA VICENTINA

POLENTA E SOPRESSA VICENTINA

Braised Sopressa Vicentina with Toasted Polenta

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.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM