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turkey prosciutto tagliatelle tagliatelle butter mushrooms halved mushrooms onion clove garlic flour vegetable stock whipping cream lemon juice fresh basil
Viewed: 61 - Published at: 8 months agoIngredients
- 8 turkey small, breasts
- 8 slices prosciutto
- 1/2 ounce fresh sage little reserved for garnish, remainder chopped
- 7 ounces tagliatelle
- 7 ounces spinach tagliatelle
- 2 tablespoons butter
- 3 1/2 ounces oyster mushrooms halved
- 3 1/2 ounces chanterelle mushrooms halved
- 1 onion peeled and finely chopped
- 1 clove garlic peeled and crushed
- 1 tablespoon all-purpose flour
- 1 cup vegetable stock
- 1 cup whipping cream
- 2 ounces Parmesan 1 1/2 oz grated, 1/2 oz shaved
- 1 dash lemon juice
- 1/2 ounce fresh basil little reserved for garnish, remainder chopped
Method
- Top each turkey breast with a slice of prosciutto and 2 sage leaves and fold over.
- Cook the pasta in boiling salted water according to the package instructions. Drain.
- Melt the butter in a saucepan and fry the mushrooms for 2 mins. Season to taste and remove from the pan. Add the turkey to the pan and fry for 3 mins. Remove from the pan and keep warm.
- Add the onion and garlic to the pan and fry for 3 min. Add the flour and fry, stirring, for 2 mins. Pour in the stock and cream. Stir in the grated Parmesan. Simmer for 5 mins, then add a dash of lemon juice and season to taste. Stir in the mushrooms, pasta and basil. Spoon on to plates and top with the turkey. Garnish with the remaining herbs.
