Filetti di Tacchino Alla Bolognese

(Bolognese Style Turkey Fillets)

2 tablespoons butter

6 turkey fillets

Flour for dredging

Salt and pepper to taste

1/2 cup Marsala wine

1 cup chicken broth

1 cup sliced Portobello mushrooms

1 cup grated parmesan cheese

Dredge fillets in flour and shake off excess. Heat butter in large fry pan and lightly brown turkey breasts on both sides over medium high heat. Season them with salt and pepper. Add the Marsala wine and reduce liquid. Clear a space in the pan and pour in the broth. Stir briskly to blend juices and broth. Space fillets apart in pan, and cook slowly, turning frequently to baste them. Remove pan from heat and top with mushrooms and cheese, and add a couple of spoons of sauce. Return to and heat simmer for about two minutes. Place in serving dish and garnish fillets with chopped parsley. Magnifico!

Fettuccini with Prosciutto

(Fettuccine with Ham and Cheese)

4 slices thin prosciutto

1/4 cup butter

2 finely chopped shallots

3/4 cup white wine

Salt and pepper to taste

3/4 cup heavy cream

1 lb fettuccine

1/2 cup grated parmesan cheese

Chopped fresh basil for garnish

Chop prosciutto into small squares. Melt butter in medium pan and add shallots and ham squares. Cook about two minutes, or until ham is cooked. Add wine, salt and pepper. Sauté about one minute and add heavy cream. Sauté over low fire while pasta cooks in a separate pot. When the pasta is cooked to al dente, remove from heat and drain. Turn pasta into a warm bowl and toss with the sauce. Stir in the cheese and serve garnished with chopped, fresh basil.