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Pork stuffed with apples, wrapped with black forest ham with creamy balsamic sauce

1kg pork loin sliced very thin
2 apples
200g black forest ham
400g mascarpone
1 cup balsamic vinegar
3 cups chopped mushrooms
Olive oil

1.Wrap the thin slices of pork with the black forest ham and apples;
2. Bake it for about 25 minutes on 200C, using the convection mode;
3. Remove all the pork from the baking dish and put the baking dish on the stove top on high;
4. Add some olive oil and fry the mushrooms until they are brown, then add the balsamic and let cook for 5 minutes, then add the mascarpone and stir it;
5. Put the pork back on the baking dish and serve it.

I recommend to serve with creamy polenta or with mash potatoes.

Recipe for the creamy Polenta:
2 litters of stock
2 cups of polenta
4 tbsp mascarpone
1 tbsp salt

Let the stock and salt to a boil, then add the polenta slowly and stir for about ten minutes. When it's ready add the mascarpone. Let it cool down for ten minutes before serve.