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Salami with polenta and cream

  • 25 minutes
  • Easy
  • Second Courses


  • salami
  • butter
  • heavy cream
  • salt


Cut a salami matured for one month into slices 0.4 inches thick. Arrange the slices into an oven-dish and gently fry in a little butter for a short time, turning them. As an alternative, brown the slices without any butter. Add some cream, a pinch of salt and cook over low heat until the cream has thickened. Serve with hot yellow polenta.