"Simplicity is the ultimate sophistication" LdV

Wednesday, 24 February 2016

TURKEY OSSO BUCO EXPRESS

TURKEY OSSO BUCO EXPRESS

Turkey is not a meat I cook often. Do not ask me why, I would be incapable to find a reason. Certainly because my butcher do not put it on display in its window? Maybe, maybe not... I came across a special turkey issue in a French cooking magazine called "Cuisine actuelle" and I was very found of the osso buco they proposed. I have adapted it to a quicker version and it was a hit actually! The insubre oss bus or "the bone hole"is an italian dish which came from the Milan area circa the 18th century. Strangely, the tomatoes were initially excluded from the recipe as considered poisonous. Fortunately, this delicious dish transformed itself over the centuries... without the anchovies in my gremolata though. You may add them if you wish...;)


Wine pairing : Buzet (Red) from the South West.


This turkey osso buco express recipe is gluten-free.




TURKEY OSSO BUCO EXPRESS
A quick glance in your kitchen...

In your fridge
Turkey
Orange
Lemon
Parsley
White wine


In your cupboard
Cornflour
Tinned plum tomatoes
Garlic
Dry thyme
Onion
Spaghetti 

TURKEY OSSO BUCO EXPRESS
Serves 4


4 turkey breast fillets diced
A little bit of cornflour
1 tinned peeled plum tomatoes (400g 14,10 oz)
1 orange zest finely chopped
1 lemon zest finely chopped
A little handful of parsley finely chopped
1 crushed garlic clove
10cl 3,40 oz of dry white wine
2 sprigs of dry thyme
1 chopped onion
Spaghetti

Soften the onion in a large pan with a little bit of olive oil.
Add the plum tomatoes, the thyme and the wine.
Simmer for 5 minutes.
Meanwhile, prepare the gremolata : combine in a little bowl the 2 zests with the parsley and the garlic. Set aside.
Dip lightly the fillets in cornflour.
Place them in the pan and cook for a further 20 minutes over a low heat.
Bring water to the boil for the spaghetti. Cook them for 11 minutes.
Serve the osso buco with the gremolata and the spaghetti.



Osso buco de dinde


Pour 4 personnes
4 filets de dinde  
400g de tomates concassées en conserve 
1 oignon émincé  
Le zeste d’1 orange bio haché 
Le zeste d’1 citron bio haché 
1 petite poignée de persil haché 
1 gousse d’ail écrasée  
Un petit peu de thym 
10 cl de vin blanc sec 
1 cuil. à soupe de maïzena  
Spaghetti

Faites fondre l’oignon dans une casserole avec un petit peu d’huile d’olive.
Ajoutez les tomates, le thym et le vin et laissez réduire 5 minutes.
Pendant ce temps, préparer la gremolata : mélangez dans un petit bol les 2 zestes avec le persil et l’ail. Réservez.
Recouvrir les filets de maïzena et les déposer dans la casserole.
Poursuivre la cuisson 20 minutes à feu doux.
Cuire les spaghetti.
Servir l’osso buco de dinde avec la gremolata et les spaghetti.

No comments:

Post a Comment