Friday, November 11, 2011

Breast Of Turkey Piccata With Dill And A Hot Beet Salad.


Sometimes a plain beetroot salad works just fine with certain foods.  The hot and sweet beets come to equalize the salty capers all being engulfed by the acidity of the lemon.  Serving a pounded thin slice of breast of turkey topped with a wine, dill, caper, butter sauce is exquisite....and all served over baby penne rigate which have soaked in the general taste of everything!!... Wow!!
To make a turkey piccata you will need:
Serves 4 - 6
-  800 gr breast of turkey sliced thin and pounded even thinner to produce 6 slices.

-  3 Tbsp. freshly grated Parmesan.
-  1/3 cup flour.
-  Salt and freshly ground pepper.
-  4 Tbsp. olive oil
-  2 Tbsp. butter to be added with the olive oil.
-  2 Tbsp. butter for the sauce.
-  ½ cup dry white wine.
-  2 Tbsp. lemon juice.
-  ¼ cup capers salt well washed off.
-  ¼ cup thinly chopped dill.
-  250 gr penne rigate.
-  300 gr beetroot thinly sliced for the salad.


-  1 small Habanero chili very thinly sliced.


-  2 cloves of garlic grated.
-  Some garlic oil for the beet salad.
Method:
-  Mix Parmesan, flour, salt and pepper.
-  Melt 2 Tbsp. of butter with the oil and heat.
-  Wet the turkey slices with water and coat each slice with the parmesan/flour/salt/pepper mixture.
-  Maintain a medium-low heat to fry the slices of turkey to a deep golden color.
-  When all the slices are well fried on both sides, cover with aluminum foil and keep warm in the oven until the sauce is prepared.
-  Keeping the same heat, add to the already existing remains of the frying, wine and capers, lemon juice, and stir till all the alcohol is evaporated.
-  Add the second 2 Tbsp. of butter to "tie" (thicken)  the sauce.


-  In the meantime boil and cook the baby penne rigate 6 minutes, drain.



-  Serve penne in a large platter as a base, and top with some sauce.
-  Top the penne with the turkey.
-  Top turkey with sauce and capers.


-  Sprinkle turkey and penne with dill and serve.
For the Beetroot Salad:
-  Slice beets thinly with a mandoline.
-  Add and mix the habanero chili slices.
-  Add and mix the garlic.
-  Add some garlic oil.
-  Mix and cover with plastic wrap till time to serve.

Serve the penne rigate with a slice of turkey, sauce, capers and dill and add the beetroots on the side. Exquisite!!
Bon appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2