Entrées
Seared Turkey Steak with Chef Vo
Tuscan Roast Turkey
1
plate
Serving Size
1
hr.
Prep Time
1
hr.
Total Time
A spicy basil pomodoro crudo sauce complements the richness of roasted turkey, creating a harmony of flavors and a unique presentation. Serve with a dry Riesling for a delicious and filling lunch or dinner entrée.
Ingredients
Tuscan Roast Turkey
1 slice(s)
Bias-cut French bread (6 to 7 inches long, ¾ to 1 inch thick), brushed with garlic oil
¼ cup(s)
Basil pesto
3 oz.
Pomodoro Crudo Sauce
2 ¾ oz.
Ricotta salata, shredded
3 oz.
Roasted Rainbow Carrots and Fingerling Potatoes
—
Balsamic glaze, drizzle
Directions
- 1. On a grill, toast the bias-cut French bread until it’s golden brown on each side. Arrange the bread on a plate.
- 2. Top the grilled French bread with the warm turkey.
- 3. Fold the fresh basil pesto into the Pomodoro Crudo Sauce and diagonally pour the sauce over the turkey, then sprinkle ¾ ounce of the ricotta salata over the sauce.
- 4. Arrange the Roasted Rainbow Carrots and Fingerling Potatoes neatly on the plate.
- 5. Drizzle with the balsamic glaze and garnish with remaining ricotta salata.
Ingredients
Pomodoro Crudo Sauce
Yield: 6 oz.
2 tbsp.
Capers, small
2 tbsp.
Olive oil
4 tbsp.
Black olives, pitted
5 ea.
Anchovies, salted, rinsed, finely chopped
2 ea.
Tomatoes, large beefsteak type (½- to ¾-inch diced)
2 tbsp.
Tomato paste
¼ cup(s)
Basil pesto
—
Salt and black pepper, to taste
Directions
- 1. Combine all the ingredients and place them in a sauté pan over low heat until warm. Serve with Tuscan Roast Turkey.
Ingredients
Roasted Rainbow Carrots and Fingerling Potatoes
Yield: 5 ½ cups
1 lb.
Fingerling potatoes, 1-inch diced
1 ½ lbs.
Parsnips, 1 ½-inch diced
2 lbs.
Onions, peeled and cut into quarters
2 lbs.
Carrots, ½-inch diced
½ lb.
Celery, cut on bias
1 tbsp.
Montreal steak seasoning
3 ea.
Fresh bay leaves
4 ea.
Branches of fresh thyme leaves
¼ cup(s)
Canola oil
Directions
- 1. Combine the potatoes and vegetables in a large stainless steel bowl and sprinkle with the seasonings. Toss with a rubber spatula to blend.
- 2. Drizzle the canola oil into the bowl and blend well.
- 3. In a 375°F oven, heat a cast iron skillet or roasting pan. When the pan is hot, add the bowl’s contents and immediately return the pan to the hot oven.
- 4. Roast for about 45 minutes, until the potatoes are cooked, firm and golden brown.
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