Recettes
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Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Chicken Saltimbocca, with Allégro 9% light cream cheese flavoured with lemon, herbs, and sun-dried tomatoes
Ingredients
1 container of Allégro 9% light cream cheese (150 g)
Juice of 1 lemon
30 ml (2 tbsp) of fresh herbs, chopped
15 ml (1 tbsp) of sun-dried tomatoes, chopped
Salt and pepper
Vegetable oil
12 small cutlets, thinly sliced and each about 3 inches long
Juice of 1 lemon
30 ml (2 tbsp) of fresh herbs, chopped
15 ml (1 tbsp) of sun-dried tomatoes, chopped
Salt and pepper
Vegetable oil
12 small cutlets, thinly sliced and each about 3 inches long
Method
In a bowl, mix the cream cheese with the lemon juice, the herbs, and the sun-dried tomatoes. Season lightly. In a lightly oiled skillet, cook the cutlets over medium heat, 1 minute per side. Set aside on a paper towel. Spread the cheese mixture over each cutlet and place onto a baking tray. Preheat the broiler, place the tray on the second rack, and broil for 2 to 3 minutes. Serve immediately.
Preparation/resting time: 12 minutes
Cooking time: 4 to 5 minutes
Number of portions: 4
Cooking time: 4 to 5 minutes
Number of portions: 4
Serving suggestion
Serve with a salad dressed with balsamic vinegar, or pasta with olive oil: a true delight!
Nutri-note
A Mediterranean-inspired recipe whose antioxidant content is increased with cream cheese containing green tea extract. Fresh herbs help you to cut back on the amount of salt you use,
in addition to adding further antioxidants to the recipe. These active molecules have been linked to the prevention of cancer and heart disease.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389, boulevard Saint-Laurent, Montreal (Quebec) H2S 3C3