Turkey Saltimbocca Pasta

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DELICIOUS

Description

Recipe and photo courtesy of Butterball Foodservice

Ingredients

Flour: 1 Cup
Italian seasoning: 1 Tablespoon
Salt and freshly ground black pepper: To Taste
Extra virgin olive oil, DIVIDED: 7 Ounces:
TURKEY MEDALLIONS:1 Pound
Chopped fresh garlic: 2 Tablespoons
Lemons, juiced and rind cut into fine julienne, reserved: 2
Prosciutto ham, cut into 1-inch julienne: 4 Ounces
Fresh tri color sage, rough chopped: 1 Ounce
Chopped Italian parsley: 2 Tablespoons
Cavatappi pasta or pasta of choice (cooked al dente): 1 Pound
Fontina cheese, finely grated and DIVIDED: 8 Ounces
Sea salt and fresh ground black peppe: To taste
* Click to ingredient to choose one

Directions

1
Bring 1 gallon of cold water to a simmer in a 2 gallon pot for reheating pasta. Heat a large nonstick saute pan over medium heat.
2
Combine flour with the Italian seasoning and salt and pepper. Add 3 ounces olive oil to the heated pan.
3
Toss turkey medallions in the seasoned flour, gently shaking off excess flour. Saute in batches. Cook turkey on both sides quickly until golden brown on each side. Reserve.
4
Maintaining heat at medium, add remaining 4 ounces olive oil to the pan. Add garlic to pan and cook for 1 minute or until fragrant. Add lemon juice and cook 1 minute. Add Prosciutto, sage and parsley. Heat 30 seconds and remove from heat.
5
Reheat the pasta in hot water until warm. Drain and transfer to a large bowl.
6
Pour Prosciutto mixture over the pasta. Add 2/3 of the Fontina cheese and the turkey medallions.
7
Toss the mixture gently and season with sea salt and fresh ground black pepper.
8
Divide the pasta and medallions among 4 warm serving bowls. Sprinkle top with remaining Fontina cheese. Sprinkle with julienned lemon rind.