ORANGE TURKEY
Monica Copetti
Menù Ingredients
to taste salt and pepper
50 g Parsley
one clove of garlic
100 g flour
1 glass of cointreau
1 orange
1.2 kg turkey chest
For 6 people
Dice the turkey breast and flour it.
Soften the garlic in a little extra virgin olive oil.
Add the turkey and brown.
Stir repeatedly, to avoid sticking.
Simmer the cointreau and add some ladles of Beef stock “casamia”.
In the meantime, peel the orange and julienne the rind.
Add the orange rind and Tomato pulp to the beef.
Season to taste.
Cover the casserole and cook gently for about 20 minutes.
Add the Rustichello artichokes, cut into quarters, then the Cipolline baby onions.
Continue cooking without a lid, until you have a syrupy mixture.
Complete with a sprinkle of roughly chopped parsley.
Serve immediately.
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