Pasta with Turkey and Mushroom Ragout
- 350 grams Pappardelle noodles
- 450 grams turkey breasts
- 150 grams Turkey liver
- 20 grams dried Porcini mushroom
- 1 onion
- 2 tablespoons olive oil
- 2 garlic
- 150 milliliters Red wine
- 250 milliliters Vegetable broth
- 1 tablespoon Tomato paste
- 3 tablespoons Whipped cream
- 2 tablespoons Crème fraiche
- 1 rosemary
- 1 teaspoon Red wine vinegar
- freshly ground peppers
- rosemary (for garnishing)
Rinse turkey breast and liver, pat dry and cut into slices.
Pour boiling water over mushrooms and and let stand briefly. Drain, collecting all water. Squeeze mushrooms and chop.
Peel onion and chop finely. Heat oil in a saucepan and saute meat with liver for a few minutes. Add onion and mushrooms, saute briefly. Peel and squeeze garlic through a garlic press and add to the pan, saute for 3 minutes. Add wine, broth and 100 ml (approximately 3 1/2 ounces) of mushroom water and simmer briefly. Add tomato paste, cream, creme fraiche and sprig of rosemary and simmer for about 8 minutes. Season with vinegar, salt and pepper.
Cook pasta in boiling salted water until al dente. Drain pasta and mix with ragout. Arrange on plates and garnish with rosemary. Serve.