John Myers
Contents
show
Turkey Saltimbocca with Gnocchi Burro Salvia >>
The perfect turkey saltimbocca with gnocchi burro salvia >> recipe with a picture and simple step-by-step instructions.
Turkey saltimbocca
- 500 g Turkey breast
- Black pepper from the mill, salt
- 2 tbsp Dijon mustard
- 3 Discs Parma ham
- 1 Stalk Sage
- 6 Dried tomatoes in oil
- 1 tbsp Clarified butter
- 150 ml Marsala dessert wine
- 100 ml Cream
- 2 Clove of garlic
Gnocchi with sage butter – Gnocchi burro Salvia
- 400 g Gnocchi from the cooling shelf or homemade
- 60 g Arugula
- 1,5 Stalk Sage
- 30 g Clarified butter
- 60 g Dried tomatoes in oil
- 30 g Grated pecorino
- Salt
Turkey saltimbocca
- Wash the turkey breast and pat dry. Cut the meat into slices about 2 cm thick. Halve these again, but do not cut all the way through, like to open butterfly shredded and plate between cling film with a heavy pan or a plating iron.
- Clean and squeeze the garlic. Salt and pepper the schnitzel and brush with the mustard and pressed garlic. Top each with half a slice of Parma ham. Place 1-2 drained sun-dried tomatoes and 1-2 sage leaves on top. That depends on the size. This year’s young leaves are not that big yet, so more.
- Fold the meat together and fix it with a toothpick. Heat clarified butter and about a tablespoon of tomato seasoning oil in a pan and fry the meat pockets for about 4 minutes on each side. Take out and keep warm wrapped in aluminum foil. Start cooking the frying stock with Marsala. Pour in the cream and reduce slightly for about 2 minutes.
Gnocchi with sage butter
- Cook the Gnocchi in salted water according to the package insert. Take out and drain. In the meantime, cut the sun-dried tomatoes into strips. Heat clarified butter and 2 tablespoons of tomato seasoning oil in a pan. Add the tomato strips and the sage leaves and sauté briefly. Add the gnocchi and mix carefully.
- Remove the rough stalks from the rocket, wash briefly, shake dry and pour over the gnocchi. Arrange the gnocchi with the turkey saltimbocca on preheated plates, pour the Marsala sauce over them and pour freshly grated pecorino cheese over them.
Facebook Comments