0 (0)

Categories: Healthy Eating, Mains

Grilled turkey with piquillo-pine nut sauce

Grilled turkey with piquillo-pine nut sauce
Genaro Molina / Los Angeles Times

Somewhere years ago I read that the best veal in Italy is really turkey, and it somehow always made sense to me. The flavor and texture are not unalike; the only significant difference is that turkey does not need to ... Read more

Total time: 20 minutes | Serves 4
Note: The sauce can also be made with regular roasted red peppers, but add a little cayenne to liven them up. Pine nut oil is available at Surfas in Culver City.
  • 1/4 cup pine nuts
  • 8 turkey cutlets (about 1 pound)
  • 2 tablespoons olive oil
  • Salt and papper to taste
  • 6 piquillo peppers (half an 8 1/2 -ounce jar), seeds removed
  • 2 tablespoons pine nut, hazelnut or walnut oil
  • 2 tablespoons peanut oil
  • Sherry vinegar to taste (optional)

Step 1Heat the oven to 300 degrees. Toast the pine nuts until very lightly browned, 8 to 10 minutes. Cool.

Step 2Place the turkey cutlets in a shallow dish. Add the olive oil and salt and pepper to taste and turn to coat all sides. Set aside while heating a grill.

Step 3Combine the piquillos, pine nuts, pine nut oil and peanut oil in a blender and process until smooth. Season with salt to taste. Add a splash of vinegar if desired.

Step 4Grill the turkey until just done, about 2 to 3 minutes on each side. Divide among serving plates and spoon piquillo sauce in a ribbon over the cutlets, passing the remainder on the side. (Makes two-thirds cup sauce.)

Each serving:
366 calories; 25 grams fat; 3 grams saturated fat; 82 mg. cholesterol; 122 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy Eating
Grilled shrimp skewers with charmoula
Herbed flageolet and cannellini beans
Pan-roasted fish with prosciutto and mushrooms
Composed salad with tuna and cannellini beans