Recipe courtesy of Nadia G
Episode: Rehab Recipes
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Ricotta and Mushroom Medallione with Spicy Italian Salsa
Total:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min
Yield:
4 Servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
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*
  • 6 to 8 fresh basil leaves
  • 2 small garlic cloves
  • Handful fresh parsley, chopped
  • 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
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.

Cook's Note

Very hot pepper, if sensitive use jalapeno or omit.

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