Tuesday, October 26, 2010

Turkey Cutlets with Fontina and Orrechiette with Tomato & Basil

Scott's Plate

My Plate

This is a spin on a repost. I didn't have any parm, so I used fontina. It's really yummy and surprisingly tender...I'm always happily surprised that it doesn't dry out!

Heat a large pot of water for the pasta. Preheat the oven to 400F - wash baby tomatoes, put in an oven proof pan with two cloves of garlic (whole/peeled), olive oil, salt and pepper - roast for 15 minutes. Cook the pasta until al dente.

Prep the turkey cutlets (available at Trader Joe's). Salt & pepper and dust with Wondra Flour (all purpose is fine too). Heat a pan with olive oil and a little butter. Brown the cutlets on both sides. Add 1 C of white wine, let it reduce - I use Sauvignon Blanc. Cook on low heat for 10 minutes. Add the fontina cheese (grated), cover and cook on low until the cheese is melted.

Put the roasted tomatoes on the stove, discard the garlic and squish the tomatoes with a spoon to release the juices. Add in a ladle full of pasta cooking water. Add the pasta to the "sauce" and turn on the heat. The pasta will absorb the tomato juice. Turn off the heat, add a pinch of red chili pepper flakes and hand torn basil leaves.

I plate up for Scott with no greens. I like the taste and crunch of red leaf lettuce (slightly wilted) underneath it all. Also prevents me from eating a huge portion of pasta (an Achilles' heel for me).

Here's a link to the post back on April 22:

http://cookingfromthekor.blogspot.com/2010/04/turkey-wparmigiano-reggiano-silver.html

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