Dear friends, I take breaks from time to time are needed not only to continue to come in his pants, but also to resettle after changes in progress. In fact, today the first recipe from 'Italian all' foreign ', Having moved from very little in England. Cross your fingers for me and I will keep you updated developments. But notice the famous nonsense ('ZZO will be next?), These' Today we face a flat quick, cheap and easy to prepare, beautiful rich way we like it: D. The delicate flavor of the turkey in this case is enriched from 'aroma of sage and shallots, walnuts and personality with that velvety touch that only the cream has to offer. Glaaab! Here I knew, I just finished eating and describe me hungry again O_o! Coming into the field training, which is better!
serves 4 people considering a second course of all respect, accompanied by a first or a starter rather than lighter:
- 600 g medallions of turkey breast
- 4 Shallots
- 100 g walnuts
- a glass of white wine
- 60 g butter
- some leaves of Salvia
- 150-200 ml of cream
- Sale, black peppercorns
My dear, first cleaned and coarsely chopped walnuts and shallots. Fry both in the butter and add the sage leaves whole. At this point well flattened slices of turkey with a meat tenderizer and add a few at a time into the pan. Brown them on both sides. A few minutes later with a bit blurred 'of white wine and season with salt and pepper. Now add the cream and continue to cook for a few minutes making it thicken slightly but do not let it dry. Two or three minutes should be sufficient. At this point remove from heat and serve on plates sprinkled with walnut sauce and shallots, garnished with fresh sage leaves. Gluuub. Eat and enjoy it all as usual!
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