Tag Archives: Spice

Turkey Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking

 

Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!

Cebollas Tapas ( Onion tapas)

 

We love this tapas! All it takes are some onions, white wine, spice and herbs! Unlike the cebollas in adobo tapas, it’s done in less than 20 minutes. If you are wondering, there is no need to shed tears; we tried this recipe with fresh onions and then again with frozen pearl onions. Amazingly, the frozen beat the fresh in our taste tests! They are wonderful with bread or serve as we did: with toothpicks. It will double as a side dish if you are in a jam . It’s surprisingly low in carbs,  2/3 of a cup serving has only 3 g of sugar. ENJOY!

Ingredients:

1 14Oz  bag Frozen pearl onion onions ( not chopped onions) 
2 Tbls canola oil
1/2 cup white wine
salt and pepper to taste
Fresh Chopped parsley for garnish

 

Place a large skillet (preferable not the non-stick type) over med-high heat, and heat the oil.  Add the onions , the salt and the pepper, and cook stirring frequently so the onions caramelize evenly. Once take a nice brown color on a small portion of the outer surface, reduce heat to medium and add the wine. Cook till the liquid reduces to half, stirring frequently. This should take 4 to 5 minutes depending on your cooktop. Test for salt and pepper add if necessary. Place on serving dish and sprinkle with chopped parsley. Enjoy!