January 3, 2020
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 : Trentino Pinot Nero (Red) from Trentino.
TURKEY OSSO BUCO EXPRESS
Serves 4
Serves 4
4 turkey breast fillets diced
Cornflour
1 tinned peeled plum tomatoes (400 g 14,10 oz)
1 orange zest finely chopped
1 lemon zest finely chopped
A little handful parsley finely chopped
1 crushed garlic clove
10 cl 3,40 oz dry white wine
2 sprigs dry thyme
1 chopped onion
Tagliatelle
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 tagliatelle.
Serve the osso buco with the gremolata and the tagliatelle.
Osso bucco de dinde express
Pour 4 personnes
4 filets de dinde
400 g 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 CAS de maïzena
Tagliatelles
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, préparez la gremolata : mélangez dans un petit bol les 2 zestes avec le persil et l’ail. Réservez.
Recouvrez les filets de maïzena et déposez-les dans la casserole.
Poursuivez la cuisson 20 minutes à feu doux.
Cuisez les tagliatelles dans un grand volume d’eau.
Servez l’osso buco de dinde avec la gremolata et les tagliatelles.
