Tagliatelle With Turkey And Prosciutto - cooking recipe

Ingredients

8 None small turkey breasts
8 slices prosciutto
1/2 oz fresh sage, little reserved for garnish, remainder chopped
7 oz tagliatelle
7 oz spinach tagliatelle
2 tbsp butter
3 1/2 oz oyster mushrooms, halved
3 1/2 oz chanterelle mushrooms, halved
1 None onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tbsp all-purpose flour
1 cup vegetable stock
1 cup whipping cream
2 oz Parmesan, 1 1/2 oz grated, 1/2 oz shaved
None None Dash of lemon juice
1/2 oz fresh basil, little reserved for garnish, remainder chopped

Preparation

Top each turkey breast with a slice of prosciutto and 2 sage leaves and fold over.
Cook the pasta in boiling salted water according to the package instructions. Drain.
Melt the butter in a saucepan and fry the mushrooms for 2 mins. Season to taste and remove from the pan. Add the turkey to the pan and fry for 3 mins. Remove from the pan and keep warm.
Add the onion and garlic to the pan and fry for 3 min. Add the flour and fry, stirring, for 2 mins. Pour in the stock and cream. Stir in the grated Parmesan. Simmer for 5 mins, then add a dash of lemon juice and season to taste. Stir in the mushrooms, pasta and basil. Spoon on to plates and top with the turkey. Garnish with the remaining herbs.