Mozzarella-stuffed Nagano pork Saltimbocca with apple polenta
Preparation: 40 to 50 minutes
Cooking: 30 minutes
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.
Garnish 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.