Poultry ragout in a pancake ring

Ingredients for 4 servings:

• 500g penne
• 1 tbsp butter
• 2 tbsp parsley, chopped
• 600 g turkey meat
• 4 tbsp oil
• 1 onion(s), red
• 1 garlic clove(s)
• 3 small bell peppers, red, yellow, green
• 1 small zucchini
• ⅛ liter white wine
• 250 g cream
• some sauce thickener
• salt and pepper
• Paprika powder
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cook the penne “al dente.” Butter the ring dish and sprinkle with parsley. Pour the penne into the dish and bake at 150°C for 15 minutes. Brown the turkey strips in oil and remove. Peel the onion and garlic clove, slice the onion, and slice the garlic. Halve the bell peppers, trim, wash, and dice them with the zucchini. Sauté the vegetables for 5 minutes. Deglaze with white wine and add cream. Reduce slightly, add the meat, season with spices, and thicken with a sauce thickener. Turn out the penne edges, serve the ragù in the dish, and garnish with fresh parsley.