Turkey Saltimbocca Roll Ups Mushrooms And White Beans Ragout Spinach With Pancetta And Onions Recipes

Steps:

• Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
• Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border.
• Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside.
• Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
• Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste.
• Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.

Steps:

• In a small bowl mix together the Dijon mustard and honey until well combined.
• Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

Steps:

• Flatten turkey breast steaks between two sheets of cling film using a rolling pin. Cut each steak in half lengthways.
• Lay a piece of prosciutto on each turkey steak. Top with 2 sage leaves each and secure with a toothpick.
• Heat oil and half the butter in a large frying pan over high heat. Cook the turkey in two batches, prosciutto side down, 2 minutes, then turn and cook two minutes more. Transfer to a plate to keep warm.
• Pour white wine into the pan to deglaze. Simmer rapidly 4-5 minutes to reduce slightly. Stir in remaining butter to melt through.
• Remove and discard toothpicks from turkey. Divide between 4 plates and serve with sauce spooned over.

Steps:

• Place flour in a large shallow bowl. Cut tenderloin horizontally in half; flatten each half with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. Dip in flour to coat both sides; shake off excess., In a large skillet, heat oil and 1 tablespoon butter over medium heat. Add turkey; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm., In same pan, heat 1-1/2 teaspoons butter over medium-high heat. Add prosciutto and sage; cook and stir until slightly crisp. Add wine to pan; increase heat to medium-high. Cook until liquid is slightly reduced, stirring to loosen browned bits from pan. Remove from heat; stir in remaining 1-1/2 teaspoons butter. Serve with turkey.