Ingredients
- 800 g diced turkey meat
- 500 g new red potatoes or Ratte potatoes
- 12 fresh (or candied) cherries
- 8 apricots
- raisin wine
- garlic
- rosemary
- mint
- chopped pistachios
- butter
- salt
- extra virgin olive oil
To prepare sweet and sour turkey cubes, wash the potatoes and cut them very thinly (if possible with the mandolin); rinse them, blanch them in salted boiling water, drain and dry them.
brown them in a knob of butter with a sprig of rosemary and 1 clove of garlic with the peel for a few minutes.
Divide half the apricots and brown them in a pan with a knob of butter; when they start to caramelise, blend with 1 glass of passito and reduce the liquid until you get a syrupy consistency. Remove from the heat and add the cherries.
saute cubes of turkey in another hot pan with a veil of oil; at the end glaze it with the apricot sauce and add the fruits.
serve with potatoes, completing with mint leaves and pistachios.
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