Recipe Polenta salad with fontina, soppressata and red cabbage, original appetizer – Italian cuisine reinvented by Gordon Ramsay

Step 1

Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain immediately. Clean the cabbage and cut it very thinly, add the orange peels, the juice of 1/2 lemon and 4 tablespoons of oil, salt and pepper. Leave to macerate for 30 minutes.

Step 2

Cut the polenta into thin slices (5 mm), brown it in a hot pan on both sides (2-3 minutes per side). Also cut the fontina into thin slices.

Step 3

Place a base of cabbage on 4 small plates and then continue in layers until all the ingredients are used up, alternating polenta, fontina and soppressa. Complete with coarsely chopped fresh dill.

Recipe: Walter Pedrazzi Photos: Davide Maestri, Styling: Beatrice Prada

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