Turkey and Ricotta Medallions over Rosemary White Bean Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, combine the ground turkey, ricotta, egg, ground oats, grated Parmesan, 2 grated or very finely chopped garlic cloves, 1 teaspoon fresh rosemary, parsley, sweet paprika, 4 g salt, and black pepper. Mix well without overpacking the mixture.

3. 3

   Divide the mixture into 8 portions and shape thick medallions with lightly damp hands. Place them on a plate.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the medallions for 2 minutes per side, in batches if needed, until a light crust forms. Transfer them to the prepared tray.

5. 5

   On the same tray, add the cherry tomatoes and red onion. Toss them with the remaining 1 tablespoon olive oil, the remaining chopped garlic clove, the remaining 1 teaspoon fresh rosemary, and 2 g salt.

6. 6

   Bake the medallions together with the tomatoes and onion for 12 to 14 minutes at 220 °C / 425 °F, or until the medallions are fully cooked through in the center and the tomatoes begin to burst.

7. 7

   Meanwhile, make the cream: place the cooked white beans and hot broth in a small saucepan. Cook over medium heat for 4 to 5 minutes. Add the lemon juice and blend until smooth. For a lighter texture, add 1 to 2 more tablespoons of broth if desired. Adjust salt and pepper to taste.

8. 8

   Spoon a generous layer of white bean cream onto each plate. Top with 2 turkey medallions per serving and finish with the roasted cherry tomatoes and red onion. If desired, add a little extra grated Parmesan just before serving.