Easy/Medium Recipe | Serves 4
800-900 g of ready-made polenta
Onion and anchovy filling:
200 g of onion
7 anchovies
3 sage leaves
1 clove of garlic
1 chili pepper
broth to taste
Lard filling:
6 slices of bacon
1 sprig of rosemary
black pepper
Sausage and grape filling:
thyme
1 sausage knot
100-120 g of white grapes
Cherry tomato and speck filling:
2 slices of speck
200 g of cherry tomatoes
chopped parsley
extra virgin olive oil
salt
For the onion and anchovy filling:
In a 33 Carati aluminum wok, sauté the chopped onion with oil, whole garlic, sage, and chili pepper. Then, reduce the heat and cook with a little broth. Remove from the heat and blend with an immersion blender , along with 1 anchovy fillet. Season with salt and set aside.
For the sausage and grape filling:
Slice the sausage into rounds and brown it without oil with the thyme in a 33 Carati aluminum pan. Add the halved grapes and quickly brown the mixture, then season with pepper and check the salt.
For the cherry tomato and speck filling:
Cut the cherry tomatoes into wedges and sauté them in oil with the chopped speck in a 33 Carati aluminum pan . Season with salt and chopped parsley.
For the lard filling:
On a cutting board, cut small slices of bacon and chop the rosemary with a mezzaluna .
Cut the polenta into 4 mm thick slices and divide the slices into discs, then brush them with oil.
Heat the polenta in the oven for 15 minutes at 190°C (375°F), remove from the oven, and fill it. Garnish some of the bruschetta with the onion cream and chili pepper and anchovy slices. Fill the remaining bruschetta with the sausage and garnish with thyme. Garnish a few more with cherry tomatoes and parsley. For the fourth filling, top the bruschetta with lard and chopped rosemary.
