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Inspired by classic Italian
saltimbocca, everyday
turkey turns into a
romantic dinner
John Cullen
Ingredients
- 2 large pieces turkey scallopini, about 300 g total
- 8 fresh sage leaves
- 4 slices prosciutto
- 1/2 350 g pkg fresh pasta nests
- 1 tbsp olive oil
- 1/3 cup white wine
- 1/2 cup low sodium chicken broth
- 2 tbsp cold butter, cubed
- pepper to taste
- Boil a large pot of water for pasta. Slice scallopini in half and place 2 sage leaves on top of each piece. Wrap scallopini with prosciutto. Heat a large frying pan over medium-high. When hot, add 1 tbsp oil, then add scallopini. Cook 2 min. Turn over and cook until lightly golden, about 2 more min. Remove scallopini and cover to keep warm.
- Meanwhile, cook pasta until just tender, about 3 min. Pour 1/3 cup wine and 1/2 cup broth into scallopini pan. Boil for 2 min. Whisk in 2 tbsp cubed cold butter. Drain pasta and toss in pan with sauce. Sprinkle with pepper.
-
Serving Tip:
Any flat, wide pasta works well with this luscious sauce. We used pappardelle.
-
Wine Pairing:
Masi Tupungato Passo Doble (Argentina, $14)
An earthy, passionate red just made for sharing. Complex and vibrant, with deep, mouth-filling black currant, vanilla, and tobacco flavours.
http://www.lcbo.com
(Widely available)
- 649 calories
- 52 g protein
- 50 g carbohydrates
- 24 g fat
- 2 g fibre
- 688 mg sodium
