Turkey Escalope Braise
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 50 min.
Preparation
Ingredients
for
4
- For the paupiettes
- ¼ cup olive oil
- 4 Veal bones (marrow removed)
- 4 Turkey escalope (approx. 200 g each, cut in half into even strips)
- salt
- peppers
- For the pasta
- 2 Tbsps olive oil
- 16 ozs Tagliatelle
- For the sauce
- 2 Tbsps olive oil
- 1 clove garlic cloves (minced)
- 0.333 cup green Olives
- 2 cups tomato passata
- salt
- peppers
- To garnish
- 1 Bouquet garni (tied)
Preparation steps
1.
Prepare the paupiettes by seasoning the turkey strips. Thread them into the hollowed-out veal bones so that two strips of turkey are in each bone.
2.
Tie securely using kitchen string before seasoning generously.
3.
Heat the olive oil for the paupiettes in a large casserole dish set over a moderate heat until hot and seal the turkey paupiettes until golden brown in colour.
4.
Transfer to a slow cooker and reduce the heat under the casserole dish a little.
5.
Cover the slow cooker with a lid and cook the paupiettes for 4 hours on a medium setting until the turkey is cooked through.
6.
Heat the olive oil for the sauce in a saucepan and saute the garlic for a minute, stirring frequently.
7.
Add the passata, olives and seasoning and simmer for 10 minutes until thickened, stirring occasionally. Set to one side to be reheated later.
8.
Once the turkey paupiettes are ready, keep warm to one side as you cook the pasta.
9.
Cook the tagliatelle in a large saucepan of salted, boiling water until 'al dente'; usually 8-10 minutes. Drain the tagliatelle and toss with the olive oil.
10.
Arrange in the base of a roasting tray and top with the paupiettes.
11.
Reheat the sauce gently and spoon over before garnishing with the tied bouquet garni and serving.
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