Main courses
Italian Braised Turkey in Red Wine Sauce (Brasato di Tacchino) with Creamy Polenta and Blue Cheese, and Watercress Salad
ingredients
ingredients
- 2 turkey drumsticks
- 1 onion
- 2 carrots
- 2 bell peppers, red and green
- 2 parsley roots
- 2 cloves of garlic
- 1 sprig of thyme, 1 bay leaf
- 0.2 l red wine
- 1 cup instant polenta
- 0.2 l milk
- a piece of Bovi Blue cheese
- 2 handfuls watercress
- a few radishes
- 1 lemon
- olive oil, salt and pepper
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Season the drumsticks with salt and pepper and brown them on all sides.
- Transfer the drumsticks into a deep baking pan.
- Cut the onion and vegetables into 2 x 2 cm cubes. Remove the garlic skin and crush with a knife to separate.
- Add the vegetables, bay leaf and the thyme to the pan with the browned drumsticks and pour in the red wine.
- Cover and put in the oven at 180° C. Cook the brasato for approximately 2 hours, occasionally checking and adding a small amount of water to ensure the meat is fully braised.
- Serve with vegetables and the roasting juice.
- Boil the polenta in 0.4 l of water and 0.2 l of milk. Sprinkle a pinch of salt and mix until the mixture thickens and becomes creamy. Then, remove from the heat and fold in the Bovi Blue cheese chunks.
- Wash the watercress and cut the radishes into strips. Season with a little salt, lemon juice and a few drops of olive oil.
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