Tuscan turkey with fresh pasta

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10 min


2 Servings

* PLUS Cooking time: 10 minutes
Tuscan turkey with fresh pasta

John Cullen

Inspired by classic Italian saltimbocca, everyday turkey turns into a romantic dinner


  • 2 pieces large turkey scaloppini , about 150 g each
  • 8 fresh leaves sage
  • 4 slices prosciutto
  • 1/2 350 g pkg fresh pasta nests
  • 1 tbsp olive oil
  • 1/3 cup white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp cold butter , cubed
  • Pepper , to taste


  • Boil a large pot of water for pasta. Slice scallopini in half and place 2 sage leaves on top of each piece. Wrap scallopini with prosciutto. Heat a large frying pan over medium-high. When hot, add 1 tbsp oil, then add scallopini. Cook 2 min. Turn over and cook until lightly golden, about 2 more min. Remove scallopini and cover to keep warm.
  • Meanwhile, cook pasta until just tender, about 3 min. Pour 1/3 cup wine and 1/2 cup broth into scallopini pan. Boil for 2 min. Whisk in 2 tbsp cubed cold butter. Drain pasta and toss in pan with sauce. Sprinkle with pepper.

Nutrition (per serving)

  • Calories
  • 649,
  • Protein
  • 52 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 24 g,
  • Fibre
  • 2 g,
  • Sodium
  • 688 mg.
Wine Pairings

Masi Tupungato Passo Doble (Argentina, $14) An earthy, passionate red just made for sharing. Complex and vibrant, with deep, mouth-filling black currant, vanilla, and tobacco flavours.


(Widely available)

Serving Tip:

Any flat, wide pasta works well with this luscious sauce. We used pappardelle.