Ingredients for 4 people

200g of Maranello corn flour for polenta
20 g of chopped parsley
40 g of mixed pickled peppers cut into brunoise
100 g of cooked Zuccato sauerkrauts
1 zampone
150 g Asiago cheese cake
200 ml of milk
2 egg yolks
20 g of Kren Zuccato


Cook the polenta in the traditional way, and when it is ready, add the peppers cut into brunoise, pour into monodose foil molds and let cool. Melt the cubes of Asiago cheese with milk and egg yolks. Cook the knuckle and the sauerkrauts.
Final garnish
Serve the polenta, heat in the oven with a slice of knuckle with the sauerkrauts and dress with fondue.