Chorizo saltimbocca with Saint Angel Original and polenta

Chorizo saltimbocca with Saint Angel cheese and polenta
40 minutes6 people

Ingredients

For Saltimboccas:

  • 6 veal or turkey cutlets
  • 24 slices of mild chorizo sausage
  • 0.5 lb (225g) of Saint Angel Original cheese
  • Olive oil

For the polenta:

  • 1 cup (240 ml) of milk
  • 1 cup of precooked polenta
  • 3 oz (85g) of Saint Angel Original cheese
  • Salt
  • Pepper
WHOOGY’S
Recipe proposed by WHOOGY’S

Method

For the saltimboccas:

  1. Cut each cutlet lengthwise into four quarters.
  2. Cut the Saint Angel Original into thin slices.
  3. Lay a slice of chorizo and a thin slice of Saint Angel Original onto each piece of meat
  4. Roll each piece lengthwise and secure with one or two toothpicks.
  5. 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:

  1. Cut the Saint Angel Original into small cubes.
  2. Heat the milk in a saucepan.
  3. When it begins to simmer, add the polenta in a thin stream, stirring with a whisk and heat for 3 to 4 minutes.
  4. Add the cubes of Saint Angel Original to the polenta and season to taste.
  5. Plate the polenta with the cutlets and sauce over the top.

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