Ricotta and Mushroom Medallione with Spicy Italian Salsa

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 4 Servings
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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


  1. 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.
  2. 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.