Ricotta and Mushroom Medallione with Spicy Italian Salsa

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.