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Ingredients
Marinated Turkey Breast with Vegetable Tagliatelle
- For the turkey
- 1 kilogram turkey breasts
- 1 Orange
- 1 Red chili pepper
- thyme
- freshly ground pepper (and salt)
- 2 Tbsps vegetable oil
- 200 ml chicken stock and white wine
- 2 Tbsps brighter sauce thickener
- 100 milliliters Whipped cream
- For the tagliatelle
- 2 carrots
- salt
- 1 Leek
- 300 grams Tagliatelle
- 2 Tbsps breadcrumbs
- organic lemons (zest)
- 1 Tbsp chopped parsley
- 2 Tbsps butter
For the tukrey, pat turkey breast dry. Rinse orange, zest and juice. Rinse chile and finely chop. Remove thyme leaves from stems and cut into strips. Rub turkey breast with orange zest, chile and thyme. Covere and let sit for 1–2 hours in refrigerator.
Peel shallots and cut into quarters. Season turkey breast with salt. Heat oil in a roasting pan and fry turkey on all sides. Deglaze drippings with orange juice and white wine. Add chicken stock. Cover and cook for 50–60 minutes. Remove turkey breast and keep warm. Strain gravy into a small saucepan. Boil and stir in the cornstarch. Pour in cream and bring to a boil. Season with salt and pepper.
For the tagliatelle, peel carrots and cut lengthwise into narrow strips. Cook in salted water for 5 minutes. Rinse leek and cut into strips, adding to carrots in the final minute. Cook noodles according to package instructions in plenty of salted water until al dente. Toast breadcrumbs in a dry pan. Mix lemon zest and parsley into breadcrumbs. Drain noodles and vegetables, mix together and add butter in small pieces, stirring until melted. Mix in breadcrumbs. Cut turkey and serve with sauce and vegetable tagliatelle.