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Turkey medallions with bruschetta, salad and provolone

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
30 minutes
INGREDIENTS PER 10 PEOPLE

Turkey breast, 21 oz
slices of bread, 8
salad mix, 5 oz
provolone, 8 slices
extra virgin olive oil, 3 tablespoons
apple cider vinegar, 1 tablespoon
salt, to taste
pink pepper, to taste

PROCEDURE

Cut the turkey breast into strips and then cut 8 thin medallions.
Toast the bread on the contact grill and cook the medallions.
Dress the salad with an emulsion made with two tablespoons of oil, a tablespoon of apple cider vinegar, a pinch of salt and freshly ground pink pepper.
Season the turkey with bread and a pinch of salt and a drizzle of oil. Put the salad, turkey and provolone on the bread.
Serve immediately.

Thanks to Essenza di Vaniglia.

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