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
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.