RECIPES: Recipe Details
La Turchia del Capri
I love Caprese salad. I grow my own Roma tomatoes and basil. I had planned on making an Italian meat loaf, but it was just too hot to turn on the oven, but I had made the turkey meat loaf mixture a head of time. Why not grill it and slip the Caprese salad into the bun as well? Thus was born La Turchia del Capri, the turkey of Capri.
1 lb Ground turkey
3/4 Cup Italian Bread Crumbs
1/2 Cup Parmigiana Reggiano
1/4 Cup Sutter Home White Merlot
1/4 Cup Marinara
Salt- to taste
Flake Red Pepper - to taste
1 Egg - beaten
4 roma tomatoes sliced
8 oz of Mozzarella di Bufala-sliced
18 Leaves of fresh washed Basil
1 tablespoon Balsamic Vinegar
1/4 Cup extra virgin olive oil
Sea Salt- to taste
Ground pepper to taste
1 Loaf of Ciabatta - cut into six squares
1/4 marinara for Ciabatta
In a large mixing bowl, add all ingredients through the egg and mix with clean hands until all are just combined.
Form six patties and set aside on wax paper.
Next you'll be make a version of a Caprese salad. Place the sliced mozzarella on a plate, top with two slices of roma tomatoes, and place two basil leaves on top. Salt and pepper to taste.
In a small mixing bowl whisk until combined, the Balsamic vinegar, and olive oil. Set aside.
Before heating grill, coat grill rack with non-stick spray. Heat grill to med heat. Cook over indirect heat for 5-6 minutes on each side (thermometer should read 165).
On each Ciabatta, spread with marinara, place patty in Ciabatta. On top of patty, place round of mozzarella, Roma, and basil. Finish by drizzling olive oil and balsamic vinegar.