Turkey Saltimbocca
with Creamy Mushroom Tagliatelle
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. This dish is traditionally made with veal, ham and sage. We have mixed it up a little in this recipe, using turkey in place of veal. Paired with creamy mushroom tagliatelle, we think it truly lives up to its name and will make your taste buds dance!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chestnut Mushrooms
2
British Turkey Steaks
½
Serrano Ham
½
Sage
1
White Wine Vinegar
(Contains Sulphites)
½
Chicken Stock Pot
180
Wheat Tagliatelle
(Contains Cereals containing gluten)
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Roughly chop the chestnut mushrooms. Put each turkey steak between two sheets of clingfilm and bash with a frying pan until about 1cm thick. Season with a pinch of salt and a grind of black pepper, then place one or two slices of serrano ham over the top. Pick the sage leaves from their stalks (discard the stalks).
Heat a splash of oil in a frying pan on medium heat. Add the sage leaves and fry until just crisp, 30 seconds. Immediately remove the leaves from the pan and set aside on some kitchen paper. TIP: Be careful not to let them burn! Pop your kettle on.
Put the (now empty) frying pan back on medium heat and add a drizzle of oil. Lay the turkey in the pan, ham-side up. Fry until browned, 4-5 mins. Turn carefully and fry the other side for another 4-5 mins. TIP: The turkey is cooked when it is no longer pink in the middle. Meanwhile, put a drizzle of oil in another frying pan, also on medium heat. Cook the mushrooms for 5 mins. Then set aside.
Once the turkey is ready, remove from the pan and cover with foil to keep warm. Put the (now empty) pan on low heat. Add the white wine vinegar and allow it to evaporate. Add the chicken stock pot and boiling water (amount specified in the ingredient list). Stir and scrape all the lovely sticky bits from the bottom of the pan. This is called deglazing! Turn the heat to medium and simmer until about half the liquid is left.
While the stock is reducing, pop the tagliatelle in your pan of boiling water. Cook until ‘al dente’, about 6 mins. TIP: ’Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once the stock in the pan has reduced, stir in the crème fraîche, mushrooms and threequarters of the fried sage leaves. Allow everything to heat through.
Drain the tagliatelle in a colander, (reserving some of its cooking water). Combine it with the mushroom sauce. If the sauce is too thick, add a little pasta water to loosen it up. Serve the mushroom tagliatelle in bowls, topped with your turkey saltimbocca and the remaining sage leaves. Enjoy!
