Tacchino in fricassea (Turkey fricassee ala Tuscany) | Carlo Florence chef

Ingredients

• 800-900 grams of turkey breast
• 1 sprig of rosemary
• Juice of 1 lemon
• 2 egg yolks
• 2 garlic cloves
• 1/2 onion
• 1 glass of white wine
• 50 grams of butter
• 1 spoon of flour
• Salt
• Pepper
• Olive oil
• Cut the turkey into pieces that are not too large.
• In a pan, combine the olive oil, butter, garlic cloves, grated onion, sage leaves, rosemary, and the pieces of turkey. Sauté everything together.
• When the turkey pieces are browned on all sides, deglaze with the white wine.
• Cook the turkey over low heat for about an hour, adding a little water if necessary, a little at a time.
• At the end of the cooking, remove the sage and rosemary, add the sifted flour, cook for a couple of minutes, and then remove from the heat.
• Beat the egg yolks with the lemon juice and pour the resulting mixture over the turkey pieces. Adjust with salt and black pepper to taste, stirring continuously to form a creamy egg sauce.
• Serve immediately while still very hot.
• Main Courses