We had this dish at the excellent family restaurant Da Mario in Buonconvento. It was simple but really delicious, and nothing like anything we had ever eaten in Italy before... And it's quite easy to recreate.
roasted turkey, cut into chunks
half and half (about a pint)
gorgonzola (about 1/2 cup)
saffron (a couple pinches)
salt and pepper
For this recipe, I got a half of a turkey breast from the butcher, about 3 pounds. I then rubbed the skin in olive oil and salt and roasted it until the meat thermometer read 165. Then I let it cool and cut it into bite size chunks.
For the sauce, I slowly heated up about a pint of organic half and half, then added a few pinches of saffron, salt and pepper, and melted a few chunks of gorgonzola in it. I kept it on low heat for about 15 or 20 minutes until the sauce thickened, stirring every minute or so. Be careful not to add too much salt-- the cheese is fairly salty so it really doesn't need much.
When we had this dish at Da Mario in Buonconvento; it was served with chicory sautéed in garlic on the side. When we ate it at home we had it with a side of brown rice and steamed green beans.
