Pesto

Polenta chips

Impress your dinner party guests with these truffle infused polenta chips! Traditionally an essential food of working class families in Northern Italy, polenta has certainly come a long way! Whether your chips are served as a side dish or appetizer, this indulgent finger food is bound to go down a treat.

Prep Time: 30 mins
Cooking Time: 1 ½ hours with cooling
4 people

Used in this recipe

Ingredients

650ml chicken or vegetable stock
125g polenta
50g finely grated parmesan or other hard, strong cheese
2 heaped tsp Filippo Berio Truffle Pesto
3 tbsp finely chopped chives
50g polenta (to coat)
150ml Filippo Berio Extra Virgin Olive Oil (to fry)

Method

Line a small baking dish with baking paper. Pour the stock into a medium pan, add the polenta, bring to a simmer and then whisk until smooth. Simmer, stirring all the time, until it thickens and starts to come away from the side of the pan.
Stir in the cheese until melted, add the truffle pesto and the chives and pour into the baking dish, smoothing it into a flat layer – it should be about 1.5cm thick. Allow to cool completely, and then chill until solid, about ½ an hour.
Cut the polenta into chips of your desired size. Put the remaining 50g of polenta into a shallow dish, then turn each chip in it to lightly coat them. Put the oven on low.
Add the Filippo Berio Extra Virgin Olive Oil to a frying pan, and put it over a medium-high heat. Shallow fry the chips in batches until golden brown on all sides, then drain on kitchen paper and keep warm in the oven. Serve hot.

Truffle Pesto

From £4.50

Produced in Liguria, the home of pesto, this aromatic Truffle Pesto is made with the rich, earthy flavour of black summer truffles. Simply stir through freshly cooked pasta for a deliciously creamy, indulgent sauce, finished with fresh Parmesan.