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turkey piccata
Turkey Piccata

risotto al salto
Risotto al Salto

butternut shallot
Sautéed Butternut Squash with Shallots

Menu Plan for the week of Nov. 15, 2013: Day 4 Recipes

Turkey Piccata
Risotto al Salto
Sautéed Butternut Squash with Shallots

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    We rarely have leftover risotto.  But when we do, I make Risotto al Salto.

Turkey Cutlets Piccata                                           Preparation and cooking time: 25 minutes
    Thinly sliced turkey cutlets cook quickly and are a great substitute for the veal cutlets normally used in this dish.  If you can't get them get a turkey tenderloin and either slice it into thin cutlets yourself or ask your butcher. You could also use boneless, skinless chicken breasts.

2 - 4 turkey cutlets, 12oz, (350gr)
1 small onion 
2 tbs capers
1 lemon
1/2 cup (4oz, 120ml) chicken stock (broth)
1/2 cup (4oz, 120ml) white wine
1 tbs cornstarch (maizena, corn flower) dissolved in 1 tbs water
1 tbs olive oil

Chop the onion.  Slice the lemon and pick the seeds out of the slices.  In medium nonstick skillet sauté the onion until tender.  Move onions to sides of pan and sauté turkey cutlets until lightly brown on both sides.  Add the chicken stock, wine and capers.  Place the lemon slices on top of the turkey cutlets, cover, reduce heat and simmer 10 minutes.  Remove turkey cutlets (with lemon slices on top) to a platter and keep warm.  Stir in the cornstarch mixture and heat, stirring until thick. Serve cutlets with sauce on the side - sprinkle on more capers if you like.

Risotto al Salto                                                          Preparation and cooking time: 25 minute s
     This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables.  I used leftover Ricotta risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn.  If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.   

1 cup leftover risotto, room temperature
1 egg
2 tsp olive oil
2 tsp butter

Remove risotto from fridge and let warm to room temperature.  (If you didn't take it out early enough, spread it on a plate to warm up a bit - or micro-wave it)  Lightly whisk egg in a medium bowl.  Add risotto and mix.  Heat 1 tsp oil and 1 tsp butter in 8" (20cm) nonstick skillet over medium-high heat.  Add the risotto to the center of the pan and spread it out with the back of the spoon.  Sauté 10 - 20 minutes, until it holds together and the top starts to look dry.  You should be able to carefully lift up the edge with a spatula.  Once you can, take a peak to see how brown it is.  It should be a nice medium-dark brown before turning. 
To turn: slide it onto one plate, put another plate on top.  Flip the plates over. Slide the cake back into the skillet, uncooked side down, to which you have added the remaining butter and oil.  Cook an additional 5 - 10 minutes, until browned.  Remove, cut into quarters and serve.

Sautéed Butternut Squash with Shallots        Preparation and cooking time: 25 minutes
     Butternut squash and shallots, simply fried until golden and tender.  

12oz (360gr) butternut squash  2 - 3 cups small chunks
3 medium shallots
1 tsp paprika
2 tsp olive oil

Slice butternut squash, (.5", 1.25cm) then cut into bite-size cubes.  Peel and vertically slice shallots into quarters.  Heat oil in a large, nonstick skillet over medium heat.  Add squash, shallots, paprika and sauté 15 - 20 minutes, until squash is nicely browned.  Serve.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, 2 medium skillets, 1 lid
Take risotto out of fridge (earlier if you remember)
Warm risotto to room temperature
Cut butternut squash
Slice shallots
Chop the onion
Sauté onion for turkey
Sauté butternut squash, shallots, paprika
Whisk egg
Add risotto
Heat butter, oil in skillet for risotto

Add risotto, spread out, cook
Move onions to side, add turkey cutlets, brown
Slice the lemon, remove pips
Turn turkey
Mind the risotto pancake
Stir squash, shallots
Add wine, stock, lemon, capers to turkey
Cover turkey, simmer
Turn risotto cake
     Pause while everything finishes
Dissolve cornstarch in stock
Remove turkey, thicken sauce, arrange on platter
Remove risotto cake, slice

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