Pavé d'Affinois

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Chorizo saltimbocca with Saint Angel cheese and polenta

​15 min​
Main course

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For the Saltimboccas                                           For the polenta

– 6 veal or turkey cutlets                                      – 75 cl (1 cup)of milk

– 24 slices of mild chorizo sausage                     – 150 g (1 cup) of precooked polenta

– 240 g (1/2 lb) of Saint Angel cheese                – 80 g (3 oz) of Saint Angel cheese

– olive oil                                                             – Salt / Pepper


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For the saltimboccas:

Cut each cutlet lengthwise into four quarters.

Cut the Saint Angel cheese into thin slices.

Lay a slice of chorizo and a thin slice of Saint Angel cheese onto each piece of meat

Roll each piece lengthwise and secure with one or two toothpicks.

Heat a frying pan with a spoonful of olive oil and fry the saltimboccas for 2 to 3 minutes until brown. You can deglaze the frying pan with white wine to make a sauce.


For the polenta:

Cut the Saint Angel cheese into small cubes.

Heat the milk in a saucepan.

When it begins to simmer, add the polenta in a thin stream, stirring with a whisk and heat for 3 to 4 minutes.

Add the cubes of Saint Angel cheese to the polenta and season to taste.


Plate the polenta with the cutlets and sauce over the top.