Fesa di tacchino alla melagrana
Pomegranate-flavored turkey breast
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- 1kg (2.2 pounds) turkey breast, in a piece
- 4 tablespoons plus 1 teaspoon extra virgin olive oil
- 80g (2.8 ounces) young onion
- 1 dried bay leaf
- 2 tablespoons dried chives
- 2 pomegranates
- 400ml (13 1/2 fluid ounces -1 2/3 cup) Italian Prosecco
- Salt
- Time:
preparation: 20 minutes
cooking: 60 minutes
total: 1 h 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 233 (kCal) 12 % GDA (*) - 973 (kJ)
Protein: 30.3 (g) 61 % GDA
Total fat: 9.1 (g) 13 % GDA
Total carbohydrate: 7.8 (g) 3 % GDA
Sugars: 7.8 (g) 9 % GDA
You'll need pomegranade kernel and juice for this recipe.
But how to clean pomegranate?
Using a small, sharp knife, cut out the blossom end of the fruit and score the skin in quarters.
Working over a bowl, break the fruit in half, using the scored lines as a guide.
Break the halves into quarters.
Do not cut, as the knife can puncture the kernels, releasing their juice.
Scoop out the kernels with a spoon.
You have to purée ¾ of the kernels with a food processor until smooth.
Put the remaining kernels apart.
Chop the onion finely
and put in the cooking pan together with the olive oil and bay leaf.
Brown the turkey breast on all sides over low heat.
Pour in Prosecco and let it evaporate partially over a fierce heat.
At this point lower the flame and add the kernel juice.
Continue cooking, half-covered, until the meat is tender and cooking juice almost reduced.
If necessary, add some warm water or vegetable broth, if preferred.
Remove the meat from the pan.
Cut into thick slices and arrange in the pan again together with the kernels you've put apart and chives.
Let the turkey slices flavor with pomegranate kernels for few minutes before serving on a small tray.
What's the right wine ?
Our suggestion is to drink the same Italian Prosecco you've used in cooking meat.
The author Loretta Sebastiani lives in Italy (IT)
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