To make the spicy Italian salsa
: Add the tomatoes, onion, chile pepper
, garlic, parsley
, 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
, dip the medallione in buttermilk
and then coat with Italian-seasoned bread crumbs
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.