Ricotta and Mushroom Medallione with Spicy Italian Salsa
Ricotta and Mushroom Medallione with Spicy Italian Salsa
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 573
- Total Fat
- 56
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 161
- Total: 55 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 573
- Total Fat
- 56
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 161
- Total: 55 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 20 min
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.
Looking for Something Else?
Fudge Factor
Hungry Girl's Chocolate 911 Feb 4, 2011
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Craving: Chocolate Cake Jan 27, 2011
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Matt Entertains: Chocolate Cherry Cookies Oct 22, 2010
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
