TURKEY ROAST WITH SPINACH, RAISINS AND WALNUTS
FOR 6 PERSONS
ingredients
1 kg of turkey breast (in one piece)
5 tbsp of extra virgin olive oil
3/4 rosemary twigs
1/2 tbsp of black pepper
2 glasses of white wine
500 g of fresh spinach
1 tbsp of raisins
1 tbsp of walnuts
1 knob of butter
1 pack of Bauer Brown Sauce
By Anna Gentile
preparation
- Soak the raisins in a bowl of lukewarm water.
- Sprinkle the turkey breast with black pepper and place the rosemary sprigs into the netting.
- Pour the extra virgin olive oil in a high-top pan and place the meat in it. Brown on high heat, while turning constantly to seal the entire surface.
- Add the wine, and, once it’s boiling, lower the heat, then cover and let it cook for 45 minutes, until all the liquid has evaporated.
- Place the turkey on a chopping board, remove the netting and cut it into thin slices. Place them in an oven dish, a little bit overlapped.
- Melt the butter in a pan, add the rinsed spinach and a little bit of salt. When they have withered and the water has evaporated, add the raisins (after squeezing them to remove the water).
- Place the spinach around the turkey slices and keep warm in the oven at 100°C.
- In a small pan, bring 250 ml of water to a boil, then pour half of the pack of Brown Sauce a little bit at a time, mixing constantly to prevent lumps from forming.
- Pour the Brown Sauce onto the turkey and garnish with the chopped walnuts. Serve hot.
NOTE: You can replace the walnuts with roasted pine nuts and the spinach with your favourite vegetables.