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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe -Tuscan Turkey Cutlets
by The National Turkey Federation

Tuscan Turkey CutletsThis delightful recipe from The National Turkey Federation is a fantastic mixture of Tuscan flavors that is quick and easy to make - and very delicious. They suggest serving the mixture over orzo, noodles or a whole grain such as quinoa.

Sarah Malin - Conchiglie Con Peperoni Alla Panna
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1 pound turkey cutlets
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon olive oil divided
2 cups onion coarsely chopped
1 cup carrot coarsely chopped
3 to 4 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 10-ounce bag fresh spinach leaves washed, drained & stems removed
1 14-1/2-ounce can diced tomatoes undrained
1 19-ounce can cannellini beans drained and rinsed
1/4 cup Parmesan cheese divided

Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips. In 12-inch or larger non-stick skillet over medium-high heat, saute turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet. Add remaining oil to skillet. Saute onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining salt and pepper and cook for 2 minutes. Stir in turkey strips and beans. Cook until heated through. Serve topped with Parmesan cheese.

Servings: 4

Nutritional Information (per serving)
Calories 354
Protein 41 grams
Fat (18%) 7 grams
Carbohydrate 32 grams
Sodium 972 mg
Cholesterol 74 mg

Recipe by The National Turkey Federation.