Turkey sauerbraten with grapes and pasta

Ingredients for 4 servings:

• 1.2 kg turkey breast
• 2 onions
• 2 carrots
• 2 stalk(s) celery
• 100 ml Marsala or Vin Santo
• 250 ml white wine
• 250 ml water
• 200 ml balsamic vinegar, light
• 10 peppercorns
• 5 allspice berries
• 2 bay leaves
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 300 g grapes, seedless
• salt and pepper
• Sugar
• Cornstarch to thicken the sauce
• 500 g pasta of your choice (here Funghi Gianti from the pasta maker)

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 days 2 hours 50 minutes

based on a recipe by Cornelia Poletto and with homemade giant mushrooms

Finely dice the vegetables. Thicken the turkey breast into a shape. Bring the wine, water, and vinegar to a boil with the roughly chopped vegetables, peppercorns, allspice, and bay leaves, and let cool. Let the thickened turkey breast rest in the marinade in the refrigerator for 3 days, turning occasionally. On the day of preparation, remove the meat and dry it. Brown it all over in plenty of olive oil and season with salt and pepper. Set aside. Strain the vegetables from the marinade and discard the spices. Caramelize the sugar in the pan drippings, then add a little more oil. Sauté the vegetables, add the tomato paste, and let everything roast. Deglaze with the marinade. Add the meat and simmer for about 1 hour. Season with salt, pepper, and sugar. In the meantime, halve the grapes. Remove the meat and let rest for 10 minutes. Reduce the sauce considerably; thicken with starch, butter, and flour if necessary, and season again to taste. Add the grapes. Cook the pasta according to the package instructions. Slice the meat and serve with the pasta and sauce.