Tag: Turkey

Turkey rollata with chestnuts and prunes – Italian Cuisine

Turkey rollata with chestnuts and prunes


Turkey rollata with chestnuts, preparation

1) Put the turkey breast on the cutting board, open it well and with a meat mallet thin it as much as possible.

2) Pour in a saucepan a drizzle of oil with aromatic herbs and chopped shallot, unite the coppa into cubes, the bacon and the chopped sausage. Gradient with half wine, unite the cabbage in strips, the chopped fennel barbine, the peeled chestnuts, the plums and the chopped apple. Scented with a pinch of cinnamon and cook for 20 minutes, dipping with the hot broth. Switch everything to the mixer, combining the egg and the Grana Padano and spread the mixture on the rump.

3) Roll up the meat on the filling, tie it up with kitchen twine, put it on an aluminum foil, wet it with the remaining wine, add salt, close the foil and bake in a hot oven at 180 ° for 1 hour and 15 minutes.

4) Remove the meat from the foil, castings the cooking juices, do it thicken and serve it with the meat. Decorate as you like.

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Posted on 03/11/2021

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Turkey vs Tacchinella. What you don't know – Italian Cuisine

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The turkey: male or female? Here's which one to bring to the table at Christmas




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Turkey or turkey is this the dilemma? But let's clarify immediately as the name also shows the difference. Male and femalecertainly, but there is also diversification in other aspects.

To begin with, did you know that turkey originates fromNorth America? An American loved but also despised by the owners of the farms. Yes, because the turkey is an extremely noisy animal as well as turbulent and quarrelsome. Love to be in group and spends his days wandering through the woods, in a large group always led by the group leader: the good old turkey but above all a good old sage, who as soon as he senses a natural danger sends a signal to stop his entire herd.

How do we distinguish them?
It is the female who bears the name of turkey, but in some regions it also calls itself said, and you know how the whole female gender is much more tender. Tender and small, so it stands out, but also because of its own poorly developed chest and on the palate with an extremely more taste tasty of the male. It's a lot valuable for her meekness but also for her strong maternal instinct (it is an excellent incubator, even better than hens). A tip to keep: it is always to be preferred if you intend to present the whole animal on your table roast.

But instead of the male what do you say about the turkey? Protagonist in spite of himself, during the days of Thanksgiving, the male has a meat much more fibrous but definitely with a big one surrender, especially in the chest area. Who knows if you are surprised or not, but the male is a polygamous species as well as a great one flatterers. Turkeys like to attract females with wedding dances so that they can show off their flashy fan tail and thanks to powerful verses they manage to conquer them all. But the game does not last long, once the game is done … another one.

If you wonder what the variety know that the most common in trade I am that local and theAmerican. The first is from higher quality and even more expensive however the second is rich in pulp, for those who want something very substantial. It can be the protagonist of many preparations, as well as an excellent ingredient of appetizers is first dishes.

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Turkey stuffed with kumquat and pistachios, with baked florets – Italian Cuisine


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1) Chop the onion and fry it with a little bit of oil, a pinch of salt is a sprig of sage; join i kumquat washed and chopped with a knife and cook over low heat for 5-6 minutes. Crumble the bread and add it to the sauté; remove the sage, stir and remove from the heat, transfer everything to a bowl and let it cool. Incorporate the eggs, then add 120 g of pistachios, salted and peppered.

2) Flame the turkey, wash and dry it. Salt and pepper the inside, stuff with the filling and sew the opening. With the leftover compound, form a Meatloaf and wrap it in baking paper and then in aluminum.

3) Dissolve the butter, add the sage remained, salt and pepper, season and brush the turkey. Bake for 1 hour and 30 minutes at 190 °, wetting the meat after 15 minutes with wine and then with the hot broth. Halfway through cooking, put the meatloaf in the oven.

4) Clean the it takes and season them with oil, salt and pepper; arrange them on a plate and put them in the oven at 200 ° for 15 minutes. Meanwhile, keep the roast warm out of the oven with the meatloaf. Sprinkle the turkey with the chopped trimasti pistachios and serve with the florets and sliced ​​meatloaf.

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