Turkey breast in a fine mushroom and wine sauce with green pasta

Ingredients for 2 servings:

• 2 turkey breast fillets or rabbit meat
• 2 carrots
• 3 small onions
• 200 ml dry white wine
• 2 bay leaves
• 1 sprig(s) of thyme
• ½ tsp black peppercorns
• 3 tbsp oil
• Salt and pepper, black
• some flour for dusting
• 200 g mushrooms (e.g. porcini mushrooms, button mushrooms, chanterelles, chestnut mushrooms)
• ½ bunch parsley
• 1 tbsp butter
• 200 g tagliatelle, green, narrow
• 2 tbsp double cream
• 1 tbsp Dijon mustard

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 30 minutes

elegant and simple – for guests!

Briefly rinse and dry the turkey breast. Peel and roughly chop 1 carrot and 1 onion. Place in a bowl with the meat and pour in the wine. Add the bay leaves, thyme sprig, and peppercorns. Cover and refrigerate overnight. The next day, remove the meat from the marinade, strain the liquid, and reserve it. Peel and finely dice all but one of the remaining carrots and onions. Heat the oil and brown the meat vigorously. Add the diced vegetables and fry briefly. Season with salt and pepper, lightly dust with flour, and pour in about half of the reserved liquid. Cover and simmer over low heat for about 40 minutes. Gradually add the remaining marinade. Clean and finely chop the mushrooms. Peel the remaining onions, halve them, and cut into wafer-thin slices. Wash, dry, and chop the parsley. Melt the butter in a pan and fry the mushrooms, onion, and parsley, seasoning with salt and pepper. Preheat the oven to the lowest setting. Cook the pasta in a pot according to the package instructions until al dente. Remove the meat from the casserole dish and keep warm on a heatproof plate in the oven. Puree the vegetables in the pot, stir in the double cream and mustard, and season to taste. Drain the pasta, return the meat to the sauce, and heat through. Sprinkle with mushrooms and serve with the pasta. This dish can also be made with rabbit. For two people, allow about 800g of ready-to-cook rabbit (e.g., two pieces each from the back and leg).