1/4 cup pine nuts 8 turkey cutlets (about 1 pound) 2 tablespoons olive oil Salt and papper to taste 6 piquillo peppers (half an 8 1/2 -ounce jar), seeds removed 2 tablespoons pine nut, hazelnut or walnut oil 2 tablespoons peanut oil Sherry vinegar to taste (optional)

Step 1 Heat the oven to 300 degrees. Toast the pine nuts until very lightly browned, 8 to 10 minutes. Cool.

Step 2 Place the turkey cutlets in a shallow dish. Add the olive oil and salt and pepper to taste and turn to coat all sides. Set aside while heating a grill.

Step 3Combine the piquillos, pine nuts, pine nut oil and peanut oil in a blender and process until smooth. Season with salt to taste. Add a splash of vinegar if desired.

Step 4Grill the turkey until just done, about 2 to 3 minutes on each side. Divide among serving plates and spoon piquillo sauce in a ribbon over the cutlets, passing the remainder on the side. (Makes two-thirds cup sauce.)

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