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Ricotta and Mushroom Medallione with Spicy Italian Salsa

  • 4servings
  • 10minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups sweet cherry tomatoes

  2. handful parsley, chopped

  3. 5 leaves basil

  4. 2 cloves garlic

  5. 1 small red onion

  6. 1 red Thai chili pepper

  7. 2 tablespoons extra virgin olive oil

  8. 1 tablespoon aged balsamic vinegar

  9. 1 tablespoon brown sugar

  10. big pinch of sea salt and freshly cracked black pepper

  11. pinch of Greek oregano

  12. 8 ricotta mushroom stuffed medallions

  13. 1 cup buttermilk

  14. Italian-seasoned bread crumbs to coat

  15. extra virgin olive oil for frying

Instructions Jump to Ingredients ↑

  1. Add all ingredients to food processor and pulse until roughly chopped. Cover and refrigerate.

  2. Boil the medallione in salt water, after they begin to float, boil for 3-5 more minutes. Drain pasta, dip in buttermilk and coat with Italian seasoned breadcrumbs.

  3. Fry medallione in 1/4” olive oil over medium-high heat for 1 minute per side until golden.

  4. Drain on a wire rack. Serve hot with spicy Italian salsa on the side.

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