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The Medici, lords of Tuscany, were not only lovers of art and literature but also of good food. At their court, artists, poets and intellectuals gathered in front of tables richly prepared. Sumptuous banquets, famous for their choreographic splendor, where meals were served and refined foods of all kinds: sauces, soups, game, omelettes, meatballs, and chicken, but also beans, tomatoes, chocolate coming from the New World having just been discovered. This recipe reflects the Tuscany style served at court during the Renaissance.
- In a frying pan, melt the butter on medium-high heat and saute garlic, parsley, mushrooms, and turkey breast. Cook until turkey breast is fully cooked (8 minutes).
- Season with salt and pepper, and pour in the white wine. Simmer for 2 minutes. Pour into large bowl.
- Combine whipping cream and white truffle cream and fold into mixture in bowl. Add the hot pasta and toss gently. Serve. Garnish with grated Parmesan cheese.