Summary

Ingredients

• 1 kg turkey breast
• 20 leaves sage
• 20 g pine nuts, chopped (other nuts can also be used if necessary )
• 300 g basmati
• 1 chilli pepper (s), dried, for the rice
• 80 g smoked bellies, cut into small cubes
• 1 onion (s), cut into small cubes
• 1 clove garlic
• 3 tablespoon tomato paste
• 250 ml wine, red (e.g. Barbera or Carbernet Sauvignon)
• 1 teaspoon sauce thickener (e.g. starch)
• 1 teaspoon sugar, brown
• olive oil
• salt and pepper
• butter

Print Recipe Pin Recipe

Instructions

1. At the beginning add the water for the rice, when it simmers, add 1 teaspoon salt and the dried chilli pepper, then add the rice. When it boils again, turn off the platter and cover with the rice and let it sit until serving.
2. Next, finely chop the onion and garlic for the sauce and cut the pork belly into small cubes. Sweat everything together with 1 tablespoon butter and a little olive oil in a small saucepan. After about 1 minute, add the tomato paste and continue to sweat until the mixture begins to stick to the bottom and turn slightly brown. Then deglaze with about a third of the red wine and boil down for 5-10 minutes over medium to high heat. Then add the rest of the red wine and the starch stirred into some red wine. Season the sauce with the brown sugar, salt and coarse white pepper and keep warm, stirring occasionally.
3. In the meantime, divide the turkey breast into 4 parts along the fibers if possible and cut a pocket on each side with a small sharp knife. Salt and pepper inside and out. Then put 4-5 sage leaves and a quarter of the chopped pine nuts into each of the pockets. Seal the pockets with toothpicks. The pieces are fried in not too little oil with a little butter over medium heat for about 3 minutes on each side (visual inspection of the incised pockets to see whether the meat is cooked through).
4. In my opinion, the nice thing about the dish is the different individual flavors of chili rice, the strong sauce and the fragrant sage / pine nut turkey, which go together very nicely.