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  SALADS
Sergio’s Waldorf Turkey Salad
1/3 cup Apricot Jam
½ cup Plain Yogurt
1 tbsp Tarragon – chopped
1 tbsp Chives – chopped
1 tbsp Parsley – chopped
½ tsp Curry powder
1 tbsp Dijon mustard
1 tbsp Mayonnaise
1 tbsp Lemon juice
½ tbsp Grated Lemon peel
1 lb. Cooked Turkey breast –cubed
1 Red Apple with skin – cored and cubed
½ cup Celery – chopped
¼ cup Golden Raisins
8 leaves of Butter Lettuce
1 tbsp Chives – chopped
Salt and Pepper to taste

Combine apricot jam, yogurt, chopped herbs, curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl. Stir until well blended. Add cubes of turkey breast, diced apple, celery and raisins. Toss together and on a bed of butter leaf lettuce. Garnish with fresh chopped chives.


Tuna & Fagioli Salad
6 oz Italian Tuna in Olive Oil
2 Tbsp Olive Oil
½ lb cannellini beans cooked
1 medium onion, sliced
Salt & pepper, to taste
2 tbsp chopped Italian Parsley

After soaking the beans overnight, cook them in lightly salted cold water for one hour or until tender. Drain and cool. Combine the beans, tuna, Italian parsley and onion in a bowl. Add the olive oil, salt and pepper. Toss together. Serve at room temperature.
   
       
  Sergio Turlione
Rigoletto's Cafe
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