Average30 minutes
2 people
Prepare the polenta according to the instructions on the package. Spread it out while still hot between two sheets of parchment paper to a thickness of about 1 cm and let it cool completely. Wash the radicchio and cut it into strips. Peel the onion and cut it into slices. Heat a little oil in a pan, add the radicchio and salt. Sauté quickly until softened and set aside.
In the same pan, add a little oil if necessary and leave the onion to simmer, covered, for 10-15 minutes, until tender. Add the wine, vinegar, and radicchio and bring to a boil, allowing the alcohol to evaporate. Turn off the heat and leave the radicchio to rest in its dressing for at least 3-4 hours.
Cut the polenta into circles or squares and brush them with oil. Place the croutons on a very hot griddle and brown them on both sides. Immediately top them with the drained radicchio and a slice of Carpegna prosciutto. Serve immediately.
Enjoy your meal!
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60 minutes
60 minutes
260 minutes
30 minutes