Penne Buongustaio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel
- 1 tablespoon clarified butter, alternatively neutral oil
- 0.5 ½ glass white wine, drier (approx. 120 - 125 ml)
- liter ⅛ poultry stock
- 1 can tomatoes, chunky
- 1 tablespoon tomato paste
- 1 cup cream
- 150 g parmesan, freshly rated
- Salt and pepper, black
- 1 bunch basil, chopped
- 500 g penne
Print Recipe
Pin Recipe Instructions
- Cut turkey schnitzel into strips of approx. 1 cm.
- Heat a deep pan with 1 tablespoon of clarified butter. Add the meat and fry until a little browned. Deglaze with white wine and stock, stir well. Stir in the tomatoes and tomato paste and simmer for about 2 - 3 minutes, then add the cream with the parmesan. Allow everything to reduce over a low heat for approx. 10 minutes, then season with salt and pepper. Just before serving, stir in the chopped basil and let it steep a little longer.
- The Penne Rigate, which is responsible for the name, go best with this. Cook until al dente according to the instructions on the packet.
- But tortiglioni or orechiette are also very suitable.
- The recipe is based on the one from the Geroldsecker Guller restaurant in Lahr in the Black Forest.
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