Turkey Picatta On Pumpkin Puree
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
41
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Water2 tbsps
Unsalted Butter2 tbsps
Dark Brown Sugar1 tsp
Ground Allspice1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tbsp
Sage (chopped fresh)1.5 tsps
Salt2 tbsps
Vegetable Oil1 cup
Port1 cup
Chicken1 small
Onion (diced)1 cup
Cider Vinegar1 large
Garlic (clove)1 tsp
Pickling SpiceDirections:
1
Preheat the oven to 400 degrees F
2
Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water
3
Cover and bake until tender, about 1 hour
4
Drain excess water
5
Scoop out the flesh of the chunks of pumpkin, transfer to a bowl, and mash
6
Stir in the remaining ingredients and mix well
7
Puree in a food mill and correct seasonings, to taste
8
Keep warm over simmering water, stirring when ready to serve
9
Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and season with pepper
10
Top with a slice of prosciutto and press together with the palm of your hand
11
Season the other side with salt and pepper and dust both sides lightly with flour
12
Heat a large, heavy saute pan and add the vegetable oil
13
Sear the turkey scallops, prosciutto-side down, until golden
14
Turn and sear the other side
15
As the turkey scallops are cooked, remove from the pan and keep warm
16
Pour out the oil, add the chopped sage, and deglaze the pan with the port
17
Add stock and lemon juice and reduce by half
18
Whisk in the butter and keep warm
19
Divide the pumpkin puree and mound in the center of each of 4 warm plates
20
Surround with 3 turkey scallops and spoon a little of the sauce over
21
Serve with Cranberry Catsup
22
In a medium stainless steel or enamel saucepan, combine all of the ingredients
23
Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30 minutes
24
There is very little liquid, so you must be careful of scorching
25
Strain through a food mill
26
Cool and refrigerate in a covered container until needed
27
Yield: about 1 1/2 cups