Goat Violino with Polenta
Thinly sliced aged goat violino, served with toasted polenta and chestnut honey: an exclusive traditional appetiser from the Ossola Valley.
Ingredients
For 4 personeIngredients
Before you start
Method
Cut the polenta
Cut the leftover or cooled polenta into slices that are not too thick.
Toast
Heat a frying pan with butter and toast the polenta slices until golden and crisp.
Slice the violino
Slice the goat violino very thinly with a sharp knife, as tradition dictates.
Arrange the board
Arrange the slices of violino on a serving board together with the toasted polenta.
Finish
Add a few drops of chestnut honey and a grind of black pepper.
Serve
Serve as an appetiser or cold main course, accompanied by a good local red wine.
Good to know
Tips
Slice the violino very thinly to bring out its aroma; a long, sharp knife is essential.
Variations
It can be replaced with lamb or chamois violino, both equally typical of the Ossola valleys.
Storage
The whole violino can be stored in a cool, dry place for several weeks; once sliced, it should be eaten within a few days.
Nutritional values
Approximate values per porzioneBehind this recipe
Goat violino is an exclusive traditional cured meat from the Ossola Valley (Valle Vigezzo, Bognanco and Antrona), named after its shape and the slicing gesture, which resembles that of a violinist.
