even if it does still cold (by the way ... is not it time they reach the cold and gloomy giornatine this season?? Enough with the heat!) I prepared a delicious recipe taken from a Salt and Pepper in October 2008.
is a rolled roast turkey stuffed with sausage and mushrooms, season or enriched by the sweet notes of nuts ... sprayed from all the beer ...
mmhhhh!
ok here is a picture shaking and simple recipe
turkey breast open book 600 gr
sausage (I had the Lugana) 200 g dried mushrooms
40 g hazelnuts, toasted and chopped 40 gr
1 clove garlic
ale (Hoeggarden for me) 250 ml
salt and pepper to taste
chopped thyme and rosemary to taste
extra virgin olive oil to taste
pleasure starch 1 / 2 tablespoon
Soak mushrooms in lukewarm water, then where will stagliuzzarli browned in a pan with a little olive oil, garlic clove, chopped the sausage, nuts and flavorings. sprinkle with a little 'of vegetation water filtered mushroom. taste with salt and pepper.
salt and pepper the turkey is distributed over the filling, tie him up for good by rolling the edges and trying not to make out anything. Brown then roll in the pan where you cooked the filling and sprinkle with beer.
transfer all in a baking dish and bake in preheated oven for 40 minutes at 180 degrees, basting occasionally with the juices and turning halfway through cooking. before cutting the slices for 10 minutes so that you do not sbriciolino.
me to thicken the sauce I put the pan on the fire in which I'd add half a tablespoon of cooked starch. need to be careful because soon jelly .... In fact, I've given a tap with the blender .....
0 comments:
Post a Comment