John Myers
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Mediterranean Turkey Pan with Parpadelle in Lemon Sauce
The perfect mediterranean turkey pan with parpadelle in lemon sauce recipe with a picture and simple step-by-step instructions.
for the lemon sauce
- 3 whole Spring onion
- 1 sake China garlic
- 200 ml Noilly Prat
- 1 whole Lemon
- 250 g Soya Cuisine
- 250 g Salt and pepper
- 250 g Ital. Spice mix
Ital. vegetables
- 1 greater Zucchini
- 3 size Red pointed peppers
- 3 size Spring onion
- 1 sake China garlic
- 1 tablespoon Vegetable seasoning
- 1 tablespoon Caper berries
- 1 tablespoon Olives
- 1 tablespoon Dried tomatoes in oil
- 1 tablespoon Borettane onions
- 1 tablespoon Oregano
- Anything else…
- 1000 g Turkey breast fillet
- 1000 g Pasta parpadelle
first the sauce …
- Cut only the white part of the spring onion into coarse cubes (we will need the green part later) – cut half the Chinese garlic into coarse pieces – roast both in olive oil and then deglaze with Noilly Prat – add the zest of a whole lemon, then Squeeze the lemon and set it aside – now refine the sauce with soy cuisine (or creme fraiche) – season with salt and long pepper as well as a little lemon juice and an Italian spice mixture
Vegetables and turkey fillet
- Cut the zucchini, paprika and the green part of the spring onion as well as half the Chinese garlic bulb into bite-sized pieces – season the turkey fillet pieces with salt and long pepper, then fry them in olive oil – remove the meat from the pan and gently cook in the oven at 100 degrees – the Cook the parpadelle according to the instructions on the package
- Now put some oil in the pan again and roast the spring onions – add the peppers and zucchini and roast them too – add a little vegetable seasoning (or granular broth) and a dash of water and cook until al dente – add the antipasti of your choice
completion
- Take out 1/3 of the sauce and put aside – the parpadelle are “bathed” in the rest of the sauce – cut the turkey fillet pieces into slices – arrange the meat, lemon noodles and Italian vegetables on the plate – the sauce put aside Pour over the pieces of meat
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