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
LEVEL: Easy

ingredients

  • 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
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on September 24, 2011

      Flag

      Nadia, why are you not an iron chef??? This recipe rocks and were a favorite with my team...always so simple but impressive!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.