Ingredients

• chestnut flour made from Mount Amiata Chestnuts PGI
• Prosciutto Toscano PDO

Proceeding

Prepare the polenta with Mount Amiata chestnut flour and salt it slightly. Cook the polenta and the let it rest on a pasteboard, covered with a cloth. At the moment of serving it, cut the polenta into thin slices and stuff with slices of Prosciutto Toscano PDO. These "saporitini” can be served also hot: place them on a baking sheet, sprinkle with lots of grated Pecorino Toscano and cook au gratin in the oven until golden.