Printable Area
Ricotta and Mushroom Medallione with Spicy Italian Salsa
Recipe courtesy Nadia G
- Total Time:
- 55 min
- Prep:
- 15 min |
- Inactive Prep:
- 20 min |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 Servings
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
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.