Contents
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Ingredients
Ingredients sauce
- 1 Lemon organic - just the zest
- 1 Orange organic zest and juice and fillets
- 1 Chinese garlic
- 40 ml Olive oil
- 1 tbsp Balsamic white
- 2 tsp Pink grapefruit jam
- 2 tsp Lemon salt
- 2 tsp Lemon pepper
- 1 pinch Sugar
Ingredients pasta
- 300 g Tagliatelle
Ingredients turkey strips
- 150 g Turkey breast
- 150 g Olive oil for roasting
- 1 small Spring onion
- 1 small Gourmet fine seasoning
- 2 tbsp Chicken broth
for decoration
- 2 tbsp Balsamic cream dark
- 2 tbsp Spring onion
- 2 tbsp Orange fillets from above
Instructions
Preparations for the sauce
- Rub the peel of an organic lemon and an organic orange - cut the orange in half, squeeze one half, peel the second half thoroughly with a sharp knife and then cut out the fillets - cut off a piece of the Chinese garlic
Preparation of the sauce
- Put the olive oil, the orange juice and the white balsamic cream in a mixing beaker - press in the garlic - add about half a teaspoon of the lemon zest, about 1 teaspoon of the orange zest - emulsify everything well with a small whisk - with grapefruit jam, salt and a pinch add sugar to taste
Preparation of turkey strips
- Cut the spring onion into fine rings (put a little of the green part aside for the decoration) - cut the turkey breast into thin strips and season with the aromatic salt (gourmet fine seasoning) and pat well into the meat
Preparation of turkey strips
- Roast the spring onion in olive oil - add the turkey breast to the spring onion and roast with it - deglaze with a little chicken stock, cover, remove and let cook for a short time
Tagliatelle
- While the turkey strips are cooking, the tagliatelle are cooked al dente according to the instructions - pour off the water and put the pasta back in the pan - now pour the citrus sauce over the pasta and mix everything well
serve and decorate
- Turn the tagliatelle into small nests with a large fork - place several next to each other on the preheated plate - place the turkey strips on top - decorate with the balsamic cream - finally top the orange fillets and sprinkle with the spring onion rings
Nutrition
Serving: 100gCalories: 298kcalCarbohydrates: 39.4gProtein: 14gFat: 9.2g