Mozzarella-stuffed Nagano pork Saltimbocca with apple polenta

Chef Mélanie Gagnon from restaurant L’Auberge of Ste-Catherine-de-Hatley

Recette - Saltimbocca de porc Nagano au mozzarella et polenta aux pommes

Chef Mélanie Gagnon restaurant L'Auberge

Yield : 6 servings
Preparation time: 45 to 60 minutes


  • 6 Nagano pork cutlets
  • 2 balls fresh mozzarella cheese
  • 4 branches fresh basil
  • 2 tbsp. olive oil
  • Sea salt and pepper



Cut the mozzarella balls into slices. Cut the cutlets lengthwise into three pieces. On each strip of pork, place two basil leaves and a slice of mozzarella, and season with salt and pepper. Roll and insert toothpick to hold together. Add a small amount of olive oil to a skillet and brown the rolls on all sides.


  • 2 c. precooked polenta
  • 1 litre 2% milk
  • 1 onion, finely chopped
  • Sea salt and pepper
  • 1 apple, diced


Chop the onion finely and dice the apple. Place milk, onion, and diced apples in a saucepan, season with salt and pepper, and slowly bring to a boil. Add the polenta and cook for 3 minutes, stirring constantly. Pack mixture into small, lightly oiled bowls and flip over onto plates to unmold.

Place three Saltimbocca rolls on each plate next to the polenta, top with pan juices.


Les commentaires sont fermés.