Tuscan turkey with fresh pasta
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- Prep Time10 mins
- Total Time10 mins
- Makes2 Servings
John Cullen
Inspired by classic Italian saltimbocca, everyday turkey turns into a romantic dinner
Ingredients
2 pieces large turkey scaloppini, about 150 g each
8 fresh leaves sage
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
Instructions
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.
Nutrition (per serving)
Calories 649, Protein 52g, Carbohydrates 50g, Fat 24g, Fibre 2g, Sodium 688mg.
Wine Pairings
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)
Serving Tip:
Any flat, wide pasta works well with this luscious sauce. We used pappardelle.