John Myers
Ingredients for 4 servings:
- 4 turkey schnitzels
- 1 tbsp clarified butter, alternatively neutral oil
- ½ jar dry white wine (approx. 120 – 125 ml)
- ⅛ liter chicken broth
- 1 can tomatoes, chopped
- 1 tbsp tomato paste
- 1 cup of cream
- 150 g Parmesan, freshly grated
- Salt and pepper, black
- 1 bunch basil, chopped
- 500g penne
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Turkey strips
Cut the turkey schnitzel into strips of approximately 1 cm. Heat 1 tablespoon of clarified butter in a deep pan. Add the meat and sear until lightly browned. Deglaze with white wine and broth, stirring well. Stir in the tomatoes and tomato paste and simmer for about 2-3 minutes, then add the cream and Parmesan cheese. Reduce everything over low heat for about 10 minutes, then season with salt and pepper. Just before serving, stir in the chopped basil and let it simmer for a while. The penne rigate, which gives the dish its name, goes best with this dish. Cook according to the package instructions until al dente. Tortiglioni or orecchiette are also excellent. This recipe is based on the one from the “Geroldsecker Guller” restaurant in Lahr in the Black Forest.
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