Massimiliano Bagaglini cooked this fresh and satisfying dish with his two daughters Tosca and Prisca.
Ingredients
Serves 4
For the escalopes:
- 8 slices of turkey escalopes
- 100g flour
- 50ml extra virgin olive oil
- 50g butter
- 1 lemon
- Salt as per taste
For the spinach:
- 1kg spinach
- 150g butter
- 100g grated parmesan
- Salt as per taste
Method
For the escalopes:
- First flour the meat on both sides and then put in a hot pan at medium heat along with 30g of butter and EVO.
- Flip the meat until it's nice golden cooked, salt as per taste. Squeeze half the lemon on top of the meat before plating. Plate the escalopes.
- Put 20g of butter in the same pan you just cooked the meat.
- Make it melt at medium heat to create a nice creamy sauce, when ready pour on top of your turkey escalopes.
For the spinach:
- Blanch the spinach in boiling water, when ready drain and squeeze the excess water.
- Take a pan, put the butter at the bottom, then the spinach, the salt and a sprinkle of parmesan on top.
- Turn on the flame at medium heat and stir it until the butter and parmesan are completely melted.
- Put in a plate and sprinkle with parmesan. Buon appetito!
