Braised turkey thigh with zucchini and fresh filled pasta Kladow style

Ingredients for 3 servings:

• 600 g turkey thigh(s), organic
• 500 g tortellini, from the refrigerated section, filled with porcini mushrooms
• 3 zucchinis
• 2 onions
• 500 ml tomatoes, pureed
• 1 bay leaf
• 3 sage leaves, dried or one fresh one, finely chopped
• 6 juniper berries
• Salt
• Pepper, not too sparingly
• some marjoram
• Turmeric powder
• 2 tbsp, heaped ghee or clarified butter
• olive oil
• ½ lemon(s), juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

low in lactose

Turkey thigh is usually roasted or baked, but here’s a recipe for braising that’s healthier and very tasty. The recipe is really filling and doesn’t require much work. The meat here is planned as a smaller portion. Add ghee and the diced onions to the pot, and shortly after the lard has melted, brown the turkey thigh lightly and golden on both sides. Pour on a little water. From now on, always cook with the lid on. Then add the zucchini. They will soften, but this way you don’t need to add any more liquid. Add the bay leaf, juniper berries, pepper and salt, and a little turmeric and marjoram if desired. Simmer on low heat for about 1 hour and 20 minutes, until the meat is nice and tender. Then add the passata and simmer for about 15 minutes. Add the lemon juice and olive oil shortly before the end and season again with the spices if desired. Finally, cook the filled pasta according to the package instructions and serve immediately. Cinnamon rolls, for example, are a good dessert.