1/2 tsp saffron threads, chopped
1 c boiling water
4 tsp unsalted butter
1 tbsp all purpose flour
3 c heavy whipping cream
7 oz Gorgonzola
1/2 c Romano, grated
1/8 tsp salt
1 Pinch white pepper
1/4 tsp red pepper flakes
1 pear, peeled, cored & cut lengthwise into 6 wedges
1 tsp Kosher salt
1 tsp black pepper
1 tsp bitter sweet smoked paprika
1/4 tsp ground ginger
6 3-oz TURKEY BREAST TENDERLOINS, lbed thin to 8.5" x 5.5"
6 Slices Prosciutto, thinly sliced and trimmed of outer fat
2 c arugula, washed, dried, & chopped fine
1 c Parmesan, grated and divided
1 c all purpose flour
1 tbsp unsalted butter
1 oz extra-virgin olive oil
2 oz dry white wine
2 c TURKEY STOCK
1 tsp parsley, chopped
6 pears, peeled, cored, & diced small
1/4 c extra-virgin olive oil
1 lb arugula leaves, washed and dried
2 c tomatoes, seeded and diced small
1 c green onions, sliced
1 lb fusilli
2 tbsp parsley, chopped
Soak the saffron in the boiling water for 5 minutes. Strain the liquid and set aside.
For the Saffron Scented Gorgonzola Sauce: Melt 4 teaspoons butter over medium heat. Whisk in 1 tablespoon flour. Continue to cook the roux for about 2 minutes.
Add the cream and Gorgonzola and continue to cook, stirring until the cheese melts.
Add the Romano, seasonings and 2 ounces of the reserved saffron water from step 1 and continue to heat until all the cheeses have melted.
Reduce the heat and keep the sauce warm until ready to assemble.
Involtini Assembly: Place the pear wedges into the reserved saffron water from the first step.
Mix the Kosher salt, pepper, paprika and ginger in a small bowl.
To assemble the rolls, sprinkle each turkey tenderloin with the paprika/ginger mix. Spoon one teaspoon of the Gorgonzola sauce onto each tenderloin. Place a slice of prosciutto over the sauce, followed by the drained pear wedges placed ACROSS the tenderloins. Sprinkle each tenderloin with 1/3 cup arugula and 1 tablespoon Parmesan. Roll up the turkey to form the involtini and secure with 5" skewers.
Lightly dredge the rolls in flour.
Heat the butter and olive oil in a saute pan. Add the involtini and brown on all sides.
Add the wine and reduce by half. Add the turkey stock, reduce the heat, cover and braise for about 7 minutes.
Remove the involtini from the pan. Add 1 teaspoon parsley to the pan and continue to simmer until the liquid is reduced by half. Hold involtini and sauce for service.
Soak the diced pears in the remaining/reserved saffron water.
Heat 1/4 cup olive oil in a large saute pan. Add the arugula leaves. When the leaves are just wilted, divide the arugula among six warm pasta or shallow bowls. Arrange the arugula in a ring around the rims of the bowls.
Blend the tomatoes and green onion into the reserved Gorgonzola sauce and bring to a low simmer.
Drain the pears and add them to the sauce with 1 tablespoon parsley.
Cook the pasta in 6 quarts boiling water until al dente.
On the diagonal, cut each involtini into 4 slices.
Drain the pasta and add to the warm sauce. Cook for 1 minute.
Divide the pasta and sauce among the pasta bowls. Sprinkle with the remaining Parmesan and arrange the sliced involtini atop the pasta. Sprinkle the warm pan juices over the top and garnish with the remaining parsley.
Total Calories 1340
Calories from Fat 740
Total Fat 83 g
% Daily Total Fat 128
Saturated Fat 43 g
% Daily Saturated Fat 215
Cholesterol 290 g
% Daily Cholesterol 97
Sodium 1710 mg
% Daily Sodium 71
Total Carbohydrates 97 g
% Daily Total Carbohydrates 32
Dietary Fiber 6 g
% Daily Dietary Fiber 24
Sugars 6 g
Protein 55 g
% Daily Protein 100
% Daily Vitamin C 60
% Daily Calcium 60
% Daily Iron 35