Fesa di tacchino agli aromi
Turkey breasts with herbs
Turkey breast with herbs is a very simple dish, poor in ingredients. It's ideal for those who like eating light without sacrificing the taste. The turkey is marinated and then boiled. It is cooled in its own cooking liquid, then sliced?? ad seasoned with olive oil and chives.
- 500g (1.1 pound) turkey breast, in a piece
- 50g (1 3/4 ounce) onion
- 3 tablespoons olive oil
- 5 tablespoons white or rosé wine
- 1 dried bay leaf
- 1 teaspoon dried thyme
- Salt
- 2 tablespoons dried or fresh chives (optional)
- Balsamic vinegar from Modena, Italy (optional)
- Time:
preparation: 10 minutes
marinade: 4 hours
cooking: 1 hour
total: 1 h 10 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 226 (kCal) 12 % GDA (*) - 947 (kJ)
Protein: 30.1 (g) 61 % GDA
Total fat: 11.5 (g) 17 % GDA
Total carbohydrate: 0.6 (g) 1 % GDA
Sugars: 0.6 (g) 1 % GDA
Put the turkey breast in a large bowl.
Cover it with
with abundant water.
Add the cubed onion, wine, dried herbs and 2 tsps olive oil.
Cover and allow to marinate for 3-4 hours.
Then season with salt and bring to the boil.
When the water begins boling, lower the heat to just simmering point, cover and leave to cook for about an hour.
Let cool in the cooking stock.
Cut the meat into thick slices and dress with olive oil and, if you like, with fresh or dried chives.
Note
The meat is more delicious if you dress it with some drops of balsamic vinegar from Modena - Italy.
If you want you can store the stock, after filtering it, in the
refrigerator up to 2 to 3 days or freeze up to a year. It can be used for cooking a very good risotto. But you can use it for steaming
potatoes too (coloured potatoes).
What's the right wine ?
Our suggestion is: Grignolino d'Asti (red wine of Piedmont - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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