© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c flour
1 tbsp Italian seasoning
To Taste salt and freshly ground black pepper
7 oz extra virgin olive oil, DIVIDED
1 lb TURKEY MEDALLIONS
2 tbsp chopped fresh garlic
2 Each lemons, juiced and rind cut into fine julienne, reserved
4 oz Prosciutto ham, cut into 1-inch julienne
1 oz fresh tri color sage, rough chopped
2 tbsp chopped Italian parsley
1 lb cavatappi pasta or pasta of choice (cooked al dente)
8 oz Fontina cheese, finely grated and DIVIDED
To taste sea salt and fresh ground black pepper.
Bring 1 gallon of cold water to a simmer in a 2 gallon pot for reheating pasta. Heat a large nonstick sauté pan over medium heat.
Combine flour with the Italian seasoning and salt and pepper. Add 3 ounces olive oil to the heated pan.
Toss turkey medallions in the seasoned flour, gently shaking off excess flour. Sauté in batches. Cook turkey on both sides quickly until golden brown on each side. Reserve.
Maintaining heat at medium, add remaining 4 ounces olive oil to the pan. Add garlic to pan and cook for 1 minute or until fragrant. Add lemon juice and cook 1 minute. Add Prosciutto, sage and parsley. Heat 30 seconds and remove from heat.
Reheat the pasta in hot water until warm. Drain and transfer to a large bowl.
Pour Prosciutto mixture over the pasta. Add 2/3 of the Fontina cheese and the turkey medallions.
Toss the mixture gently and season with sea salt and fresh ground black pepper.
Divide the pasta and medallions among 4 warm serving bowls. Sprinkle top with remaining Fontina cheese. Sprinkle with julienned lemon rind.