Socol with polenta, ice cream and pasta: see recipes with unique raw ham from Espírito Santo

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Delicacy produced in the municipality of Venda Nova do Imigrante can be used in savory and sweet dishes. Get to know socol, a raw ham of Italian origin that is traditional in Espírito Santo This Sunday’s Globo Rural showed how socol is produced in Espírito Santo, a delicacy of Italian origin exclusive to the municipality of Venda Nova do Imigrante. Next, check out recipes with raw ham, which can go in polenta, pasta and even ice cream. Soft polenta with cheese, finished with socol crispy Ingredients 500 grams of corn meal (ground in a stone mill); 100 grams of standard mines cheese; 1 liter of water; Salt to taste with kingdom pepper; 50 grams of socol crispy. How to prepare In a pan with a thick bottom (iron preferably), boil the water together with the salt and pepper; Sprinkle the cornmeal, like pirão, and stir with fuê, until it starts to boil (lower the heat); Cook for 50 minutes over low heat; Add the grated cheese and stir (add salt); Serve with socol crispy. How to make socol crispy Ingredients 100 grams of sliced ​​socol; How to prepare Roast the socol slices in the oven or frying pan until they are toasted; Let it cool. Sorrentino with socol and restia cheese, in sage butter Dough ingredients 300 grams of wheat flour; 3 units of whole eggs; 50 ml of water. How to prepare the dough Add the wheat, eggs and water and mix until it forms a homogeneous dough; Wrap the dough in PVC film and let it rest for 20 minutes; Roll the dough in a mechanical cylinder or rolling pin, leaving it with the desired thickness, fine for stuffing. Stuffing ingredients 100 grams of sliced ​​socol; 30 grams of red onion; 20 ml of olive oil; 100 grams of restia cheese or grated standard mines; 30 grams of butter; 15 grams of fresh parsley; 100 grams of sour cream; 50 grams of white sauce. How to prepare the dish Chop the socol and reserve; In a heated pan, sauté the onion and parsley in olive oil and butter; Add the cream, white sauce, cheese, socol and stir until a homogeneous mass is formed; Place in container and let cool. Assembling the sorrentino With the sheets of dough at the desired thickness, arrange them in the sorrentine mold, place the filling and close with the other sheet; From the shape to the sorrentine, closing its sides; Cook the sorrentinos in boiling water for 3 minutes. Socol farofa Ingredients 100 grams of sliced ​​socol. How to prepare Roast the socol slices in the oven or frying pan until they are toasted; After cooling down, grind the socol in a mixer or blender. Sage butter Ingredients 300 grams of salted butter; 50 grams of chopped fresh sage. Method of preparation Melt the butter in a bain-marie, removing the white foam that will rise (casein); After eliminating as much of the casein as possible, add the chopped fresh sage, cover and leave the heat off for 1 hour, the sage flavoring the butter. Assembling the dish Place the sorrentinos on a plate, add the sage butter and decorate with the socol farofa. Ice cream with socol crispy Cream ice cream, preferably. Ingredients 100 grams of sliced ​​socol. How to prepare Roast the socol slices in an oven or frying pan until they are toasted; Let it cool and then shred. Finish with mint leaves.

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