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Chorizo saltimbocca with Saint Angel cheese and polenta
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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.