Turkey Piccata with Macaroni in White Tomato Cream

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g tomato (s), fully ripe
  • 150 ml poultry stock
  • 2 tablespoon olive oil
  • salt and pepper
  • 3 sprigs thyme or 1 teaspoon dried
  • 3 tablespoon white wine, drier
  • 400 g turkey breast
  • 3 egg (s)
  • 100 g parmesan cheese
  • 2 tablespoon whipped cream
  • 1 tablespoon chives
  • 2 shallot (s) or 1/ onion
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 200 g cream
  • 50 g butter, ice cold
  • 50 g tomato (s), dried, pickled in oil
  • 200 g pasta (macaroni)
  • 50 grams flour
  • Clarified butter or oil for frying
  • 1 tablespoon crème fraîche
  • 1 tablespoon basil, chopped
  • possibly basil for the garnish
  • possibly balsamic cream to decorate
Turkey Piccata with Macaroni in White Tomato Cream
Turkey Piccata with Macaroni in White Tomato Cream

Instructions

  1. Wash the ripe tomatoes, quarter them and finely puree them with the poultry stock, 2 tablespoons of olive oil, salt and pepper. Bring to the boil briefly in a saucepan with 3 tablespoons of dry white wine and, if available, 3 sprigs of thyme or 1 teaspoon of dried thyme. Line a sieve with a clean cloth (or double-folded kitchen paper) and hang it over a saucepan. Put the tomato puree in the sieve, drain the clear tomato juice into the saucepan and set aside.
  2. Peel 2 shallots or half an onion and 1 clove of garlic, cut into fine cubes and fry in 2 tablespoons of olive oil until translucent. Pour in the reserved tomato juice and let it boil down a little. Then pour in 200 g of cream and reduce the sauce to a third.
  3. Wash the turkey breast, pat dry and cut into 8 thin slices.
  4. Whisk 3 eggs and 100 g parmesan cheese. Mix with 2 tablespoons of whipped cream (if you have to go quickly, you can simply mix in 2 tablespoons of liquid cream) and 1 - 2 tablespoons of chives.
  5. Cook 200 g macaroni in plenty of boiling salted water according to the instructions on the packet until they are al dente.
  6. Mix 50 g ice-cold butter cut into cubes into the tomato-cream sauce. Dab 50 g dried tomatoes in oil, cut into small cubes and add to the sauce. Finally, refine with 1 tablespoon creme fraiche and 1 tablespoon chopped basil. Keep the sauce warm in the closed pot.
  7. Heat clarified butter or oil in a large pan, turn the schnitzel in 50 g flour, then pull through the egg-parmesan mixture and fry for 2 minutes on each side. Drain on paper towels and keep warm.
  8. Drain and drain the pasta and mix with the sauce.
  9. Arrange the noodles in the middle of a large plate, place the turkey escalope decoratively on top, garnish with basil leaves and, if available, decorate with a few drops of balsamic cream.

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