Polenta Flatbread with Peppers and Mozzarella on Green Asparagus
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 500 g asparaus, reen, cleaned
- 150 ml poultry stock
- 2 tablespoon sweet cream
- 50 g polenta, (semolina)
- some salt and pepper
- 8 tablespoon olive oil
- 2 mozzarella a 00 g, cut into slices
- 8 olives, green, finely chopped
- 8 olives, black, finely chopped
- 4 wild garlic leaves, finely chopped
Print Recipe
Pin Recipe Instructions
- Bake the peppers in the oven preheated to 200 ° for 15 minutes, allow to cool a little, peel them if necessary and cut into larger pieces.
- Blanch the asparagus at 100 ° in a steamer until al dente. Bring the poultry stock and cream to the boil, stir in the polenta, season with salt / pepper, bring to the boil again and let cool a little while stirring occasionally. Then use a tablespoon to form small flatbreads on an oiled tray.
- Heat 1 tablespoon of olive oil and toss the asparagus in it, season with salt and pepper and arrange on plates.
- Heat 3 tablespoons of olive oil, fry the polenta patties until golden brown and top with the mozzarella and paprika slices alternately. Put on the asparagus.
- Mix the olives with 4 tablespoons of olive oil and the wild garlic and pour over the whole thing.
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