Turkey Saltimbocca Roll-Ups, Mushrooms-White Beans Ragout

Turkey Saltimbocca Roll-Ups, Mushrooms-White Beans Ragout
Turkey Saltimbocca Roll-Ups, Mushrooms-White Beans Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    pieces turkey cutlets - (2 pkgs)

  • 6

    slices prosciutto di Parma cut in half across

  • the center of the ham

  • 12

    whole fresh sage leaves plus

  • 2

    tablespoons finely chopped sage

  • Extra-virgin olive oil for drizzling, plus

  • 4

    tablespoons extra-virgin olive oil divided

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    teaspoons poultry seasoning

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1/2

    cup dry white wine

  • 2

    cups chicken stock divided

  • 4

    garlic cloves chopped

  • 1/2

    teaspoon crushed red pepper flakes

  • 1

    pound crimini (baby portobello) mushrooms wiped clean, sliced

  • 1

    can white cannellini beans - (15 oz) drained

  • 2

    tablespoons wine vinegar white or red

  • 1/8

    pound pancetta - (3 slices) chopped

  • 1

    medium onion thinly sliced

  • 1

    pound triple washed spinach stems removed and coarsely chopped

  • 1/4

    teaspoon freshly-grated nutmeg

Directions

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam-side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium-low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium-high heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside. This recipe yields 4 servings.

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