John Myers
Contents
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Ingredients
- 125 g Spaghetti
- 2 tsp Salt
- 1 tbsp Butter
- 150 g Turkey breast fillet
- 0,5 tsp Onion approx. 150 g
- 1 Red bell pepper approx. 150 g
- 1 tbsp Sunflower oil
- 1 tbsp Basil TK
- 200 g Ajvar mild
- 200 ml Chicken broth (1 teaspoon instant)
- 6 tbsp Cooking cream
- 1 tsp Sugar
- 0,5 tsp Mild curry powder
- 0,5 tsp Sambal oelek
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 Stalk Parsley for garnish
Instructions
- Cook the spaghetti in plenty of salted water (2 teaspoons of salt) according to the instructions on the package, pour it through a kitchen sieve, return it to the hot saucepan and toss in butter (1 teaspoon). Wash the turkey breast fillet, pat dry with kitchen paper and dice, peel and dice the vegetable onion (½ onion). Clean, wash and dice the peppers. Heat sunflower oil (1 tbsp) in a pan, add the turkey breast fillet cubes and fry vigorously / stir-fry. They should take on some color in the process. Add the vegetables (diced vegetable onions and diced paprika) and stir-fry / stir-fry. Add / mix in ajvar (200 g) and deglaze / pour in the chicken stock (200 ml). Fold in the cooking cream (6 tbsp) and season with sugar (1 teaspoon), mild curry powder (½ teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) . Reduce everything for a few minutes. Add / fold in the spaghetti. Serve spaghetti with ajvar and turkey breast fillet, garnished with parsley, on a pasta plate.
