Pasta Tirkiyê bi Tama Lemonê

Rub the peel of an organic lemon and an organic orange - cut the orange in half, squeeze one half, peel the second half thoroughly with a sharp knife and then cut out the fillets - cut off a piece of the Chinese garlic

Put the olive oil, the orange juice and the white balsamic cream in a mixing beaker - press in the garlic - add about half a teaspoon of the lemon zest, about 1 teaspoon of the orange zest - emulsify everything well with a small whisk - with grapefruit jam, salt and a pinch add sugar to taste

Cut the spring onion into fine rings (put a little of the green part aside for the decoration) - cut the turkey breast into thin strips and season with the aromatic salt (gourmet fine seasoning) and pat well into the meat

Roast the spring onion in olive oil - add the turkey breast to the spring onion and roast with it - deglaze with a little chicken stock, cover, remove and let cook for a short time

While the turkey strips are cooking, the tagliatelle are cooked al dente according to the instructions - pour off the water and put the pasta back in the pan - now pour the citrus sauce over the pasta and mix everything well

Turn the tagliatelle into small nests with a large fork - place several next to each other on the preheated plate - place the turkey strips on top - decorate with the balsamic cream - finally top the orange fillets and sprinkle with the spring onion rings