Roasted Turkey Breast with Hazelnuts
- Yield servings
Dried fruit is a great source of lipids and proteins and provides highly beneficial polyunsaturated fatty acids.
- 1.76 pounds turkey breast
- 1.1 pounds broccoli
- 1 3/4 cups hazelnuts, chopped
- 1 1/2 small onions
- 1 1/2 small carrots
- 3 1/2 stalks celery
- 1/3 cup white wine
- 1 1/2 tablespoons white wine
- -- broth as needed
- -- cornstarch as needed
- 2 cloves garlic
- -- sage to taste
- -- rosemary to taste
- -- bay leaves to taste
- 1/3 cup extra-virgin olive oil
- -- salt and pepper to taste
Sear the turkey (tied with kitchen twine) in a saucepan with half the oil. Season it generously with salt and pepper. Dice the onion, carrot and celery and add them to the pan with a whole garlic clove and the herbs. Let everything cook for a few minutes. Pour in the wine and let it evaporate. Then place in the oven, preheated to 350° F (180° C). Occasionally add a bit of broth if necessary.
When the meat is done, remove the garlic and herbs and strain the drippings. If necessary, add some cornstarch dissolved in a bit of water to thicken it further.
Now add the hazelnuts (toasted in a nonstick pan and roughly chopped) and let the meat absorb the flavors for a few minutes.
Wash the broccoli, divide it into florets and peel the stems with a potato peeler. Boil it in lightly salted water for 10 minutes. Start heating the remaining oil in a pan with the other garlic clove. Strain the broccoli and add it to the pan. Let it cook for 5 minutes, crushing it with a spoon. Season it with salt and pepper to taste.
Slice the turkey breast and top it with the gravy. Serve it with crushed broccoli on the side.
Reprinted with permission from Mediterranean Cuisine edited by Academia Barilla, White Star Publishers