Turkey Breast with Pasta and Gorgonzola Sauce
Ingredients
- Ingredients
- 3 leaves Sugar loaf
- 400 grams Tagliatelle
- salt
- 1 shallot
- 1 red onion
- 600 grams turkey breasts (skinless)
- white peppers
- 1 Tbsp clarified butter
- Pastry flour (for dredging)
- 1 tsp butter
- ½ tsp Pastry flour
- 250 milliliters Chicken broth
- 80 grams Gorgonzola
- 3 Tbsps white Port wine
- 3 Tbsps chopped Walnut (for garnish)
Preparation steps
Rinse sugar cone, spin dry and cut into strips.
Cook pasta in plenty of salted water until al dente.
Peel and mince shallot. Peel red onion and cut into thin rings. Slice turkey breast into thick slices, about 2 cm (approximately 3/4 inches). Season with salt and pepper. Heat clarified butter in a frying pan. Fry onion rings until soft, remove and set aside. Dredge meat in flour and tap off excess. Fry turkey in onion pan until golden on both sides. Then keep warm in an oven preheated to 50°C (approximately 120°F).
Heat remaining butter in another pan and sauté shallots. Sprinkle with 1/2 teaspoon flour, pour in broth and stir well so that no lumps form. Boil sauce and cook for 5 minutes. Remove from heat, add gorgonzola and stir to dissolve. Season with wine, salt and pepper and add onion rings to sauce.
Drain pasta and place on a warm plate. Add some sugar cone and turkey. drizzle with sauce and serve sprinkled with walnuts.
