Yield: 6 Establishment: Restaurant   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Tenderloins

Ingredients

1/2 Teaspoon saffron threads, chopped

1 Cup boiling water

4 Teaspoons unsalted butter

1 Tablespoon all purpose flour

3 Cups heavy whipping cream

7 Ounces Gorgonzola

1/2 Cup Romano, grated

1/8 Teaspoon salt

1 Pinch white pepper

1/4 Teaspoon red pepper flakes

1 pear, peeled, cored & cut lengthwise into 6 wedges

1 Teaspoon Kosher salt

1 Teaspoon black pepper

1 Teaspoon bitter sweet smoked paprika

1/4 Teaspoon ground ginger

6 3-Ounce TURKEY BREAST TENDERLOINS, pounded thin to 8.5" x 5.5"

6 Slices Prosciutto, thinly sliced and trimmed of outer fat

2 Cups arugula, washed, dried, & chopped fine

1 Cup Parmesan, grated and divided

1 Cup all purpose flour

1 Tablespoon unsalted butter

1 Ounce extra-virgin olive oil

2 Ounces dry white wine

2 Cups TURKEY STOCK

1 Teaspoon parsley, chopped

6 pears, peeled, cored, & diced small

1/4 Cup extra-virgin olive oil

1 Pound arugula leaves, washed and dried

2 Cups tomatoes, seeded and diced small

1 Cup green onions, sliced

1 Pound fusilli

2 Tablespoons parsley, chopped

Soak the saffron in the boiling water for 5 minutes. Strain the liquid and set aside. For the Saffron Scented Gorgonzola Sauce: Melt 4 teaspoons butter over medium heat. Whisk in 1 tablespoon flour. Continue to cook the roux for about 2 minutes. Add the cream and Gorgonzola and continue to cook, stirring until the cheese melts. Add the Romano, seasonings and 2 ounces of the reserved saffron water from step 1 and continue to heat until all the cheeses have melted. Reduce the heat and keep the sauce warm until ready to assemble. Involtini Assembly: Place the pear wedges into the reserved saffron water from the first step. Mix the Kosher salt, pepper, paprika and ginger in a small bowl. To assemble the rolls, sprinkle each turkey tenderloin with the paprika/ginger mix. Spoon one teaspoon of the Gorgonzola sauce onto each tenderloin. Place a slice of prosciutto over the sauce, followed by the drained pear wedges placed ACROSS the tenderloins. Sprinkle each tenderloin with 1/3 cup arugula and 1 tablespoon Parmesan. Roll up the turkey to form the involtini and secure with 5" skewers. Lightly dredge the rolls in flour. Heat the butter and olive oil in a saute pan. Add the involtini and brown on all sides. Add the wine and reduce by half. Add the turkey stock, reduce the heat, cover and braise for about 7 minutes. Remove the involtini from the pan. Add 1 teaspoon parsley to the pan and continue to simmer until the liquid is reduced by half. Hold involtini and sauce for service. Soak the diced pears in the remaining/reserved saffron water. Heat 1/4 cup olive oil in a large saute pan. Add the arugula leaves. When the leaves are just wilted, divide the arugula among six warm pasta or shallow bowls. Arrange the arugula in a ring around the rims of the bowls. Blend the tomatoes and green onion into the reserved Gorgonzola sauce and bring to a low simmer. Drain the pears and add them to the sauce with 1 tablespoon parsley. Cook the pasta in 6 quarts boiling water until al dente. On the diagonal, cut each involtini into 4 slices. Drain the pasta and add to the warm sauce. Cook for 1 minute. Divide the pasta and sauce among the pasta bowls. Sprinkle with the remaining Parmesan and arrange the sliced involtini atop the pasta. Sprinkle the warm pan juices over the top and garnish with the remaining parsley.

Recipe developed by Chef Michael Rostance of Broder's Southside Pasta Bar in Minneapolis, MN. This elegant entree won first prize in the 1999 Upper Midwest Hospitality, Restaurant and Lodging Show Culinary Competition.

Chef: Michael Rostance Restaurant: Broader's Southside Pasta Bar Location: Minnesota

Nutrition Facts Calories 1340   Calories from Fat 740 % Daily Value* Total Fat 83g 128% Saturated Fat 43g 215% Cholesterol 290mg 97% Sodium 1710mg 71% Total Carbohydrate 97g 32% Dietary Fiber 6g 24% Sugars 6g   Protein 55g   Vitamin A 100% Vitamin C 60% Calcium 60% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4