Boil some water in a copper pot, add salt and pour the white flour to prepare the polenta with the help of a Keep stirring over the heat for about 50 minutes.
In the meantime, wash the endive leaves and dry them thoroughly. Put them in a blender together with the pine nuts, grated pecorino cheese and a pinch of salt. Start blending the ingredients, adding the oil a little at a time until you obtain a soft and almost smooth pesto
To garnish the dish, form some quenelles using two spoons and put them in the middle of the plate, pour a teaspoon of cream and serve it with slices of Salami di Varzi
