Piedmont-style Turkey Fillets

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INGREDIENTS for 0 people
  • 6 fillets turkey
  • butter
  • 1 cup Marsala wine
  • 1 Alba white truffle
  • 2 oz grated Parmigiano Reggiano cheese
  • broth
  • all-purpose flour
  • pepper

Remove the gristle from the fillets of turkey, flatten them lightly, even them up to make them all similar, season with salt and pepper, and flour them. Fry 3,5 oz of butter gently in a pan, line up the fillets in it, leave them to brown, and then cook over high heat on both sides, transfer them to a soup plate, and keep hot. Pour the Marsala wine into the cooking liquid and reduce by 4/5. Put the fillets into a low buttered pan, cover each fillet with sliced truffle, and sprinkle with grated Parmesan. Pour 2 spoonfuls of stock into the cooking liquid, stir with a wooden spoon to detach it from the bottom, blend in a piece of butter, and pour over the fillets. Put the pan into a hot oven for some seconds to slightly melt the cheese and then serve immediately.

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