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Innovative Recipes

Spicy Turkey Rigatoni With Pomodoro Crudo

Turkey Medallions 5 oz.
Capers, small 2 tbsp.
Olive oil 2 tbsp.
Crushed red pepper 1 tsp.
Black olives, pitted, cut in quarters lengthwise 4 tbsp.
Anchovies, canned, finely chopped 5 ea.
Tomatoes, large, beefsteak type 2 ea.
Tomato paste 2 tbsp.
Salt 1/2 tsp.
Black pepper 1/2 tsp.
Bay leaves 3 ea.
Rigatoni, cooked al dente, hot 12 oz.
Fresh basil leaves, whole 15-20
Ricotta salata, for garnish 4 tbsp.
  1. Combine all ingredients except basil and rigatoni. Place in a sauté pan over low heat to warm the ingredients.
  2. When heated, toss in the hot rigatoni and fresh basil leaves.
  3. Arrange on two serving plates.
  4. Top sauce with 2 tbsp. of grated ricotta salata on each plate.
  5. Serve immediately.