Tandem pastarma with kaçamak (maize porridge)

Products for 1 portions

• 50 g Tandem pastarma
• 60 g corn flour
• 60 ml milk
• thyme
• 1 lemon
• 10 g dried tomatoes
• chives
• 30 g buffalo cheese
• basil pesto
• garlic
• Parmigiano cheese
• 15 g butter
• tomatoes

Preparation

Boil equal parts of milk and water seasoned with thyme and salt. Gradually pour the corn flour in while stirring vigorously. While stirring constantly and slowly, let the kaçamak cook for about 4-5 minutes. Remove from the heat and while stirring constantly, add the finely chopped dried tomatoes, grated lemon zest and Parmigiano cheese, the chives and butter. Pour the cooked kaçamak on baking paper in a tray 2 cm high. Once cooled and hardened, cut the kaçamak into pieces, grease with olive oil and grill in a pan for 3 minutes on each side. Serve on tomato sauce by making incisions in the kaçamak and arranging the Tandem pastarma. Sprinkle the kaçamak with pieces of buffalo cheese and add flavour with some pesto.