Ricotta and Mushroom Medallione with Spicy Italian Salsa

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 20 min
YIELD: 4 Servings


  • Spicy Italian Salsa
  • 3 cups sweet cherry tomatoes
  • 1 red onion, quartered
  • 1/2 red Thai chile pepper*
  • 2 small garlic cloves
  • Handful fresh parsley, chopped
  • 6 to 8 fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 2 teaspoons brown sugar
  • Pinch Greek oregano
  • Big pinch sea salt and freshly ground black pepper, to taste
  • *Cook's Note: Very hot pepper, if sensitive use jalapeno or omit.
    • Ricotta and Mushroom Medallione
    • 12 ricotta mushroom stuffed medallions
    • 1 cup buttermilk
    • Italian-seasoned bread crumbs, to coat
    • Olive oil, for frying
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    • Print Recipe


    To make the spicy Italian salsa: Add the tomatoes, onion, chile pepper, garlic, parsley, basil, olive oil, vinegar, brown sugar, Greek oregano, salt, and pepper to a food processor and pulse until roughly chopped. Cover and refrigerate for 20 minutes.

    To make the ricotta and mushroom medallione: Boil the medallione in salt water, once they begin to float, boil for 3 to 5 minutes more, or until al dente. Strain the pasta, dip the medallione in buttermilk and then coat with Italian-seasoned bread crumbs. Fry the medallione in 1/4-inch olive oil heated to 375 degrees F for 1 minute per side, until golden. Strain on a wire rack set over a paper-lined sheet tray. Serve the fried medallione with spicy Italian salsa on the side.

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