Today was one of those days... unexpectedly rainy, disorganised and frantic Monday. After a busy morning of errands and cleaning, I had no intention of going back out to shop for lunch. So I dug in the freezer, knowing I'd find something which would have been put away specifically for a day like this - and I found Turkey pieces.
I had to document this (although disappointed that there are no photos to accompany it as it was eaten up way too quickly).
So heres my recipe for Turkey Ossobuco:
1 x pack turkey leg cuts, tossed in seasoned flour
2 carrots, chopped
3 small onions, chopped
1 potato, peeled and chopped
2 stalks celery, with leaves, chopped
6 cherry tomatoes, chopped.
2 bay leaves
large stalk of fresh rosemary
1 tablespoon red wine vinegar
2/3 cup white wine
half cube stock dissolved in a cup of hot water
(I added a dash of Prosecco, but I'm not sure if it made a huge difference)
In a deep base pot, heat 4-5 tablespoons of olive oil. Add all the vegetables, rosemary and bay leaves, simmer. Turn up the heat and add the turkey, braise the meat. Add the vinegar, and keep stirring. This is when I dunked in a lug of the prosecco I was drinking whilst cooking (my cooking aperitivo), merely to stop the veggies and meat from sticking to the bottom in the meantime that I was trying to find the bottle of wine. As I said, whether it changed something, I cannot say but the dish turned out stunningly. Then add the wine. Once you can see the liquid has reduced, lower the heat and add the stock. Cover and let cook down on a low heat for about 40 - 50 minutes. Remove the lid, judge the liquid: if it looks too little, add a bit more water. If it looks too much allow it to cook down with the lid off.
We enjoyed this dish with some fresh italian bread from our panificio up the road, but any good crispy ciabatta will do, and a glass of homemade white wine.
Buon Apetito!
I had to document this (although disappointed that there are no photos to accompany it as it was eaten up way too quickly).
So heres my recipe for Turkey Ossobuco:
1 x pack turkey leg cuts, tossed in seasoned flour
2 carrots, chopped
3 small onions, chopped
1 potato, peeled and chopped
2 stalks celery, with leaves, chopped
6 cherry tomatoes, chopped.
2 bay leaves
large stalk of fresh rosemary
1 tablespoon red wine vinegar
2/3 cup white wine
half cube stock dissolved in a cup of hot water
(I added a dash of Prosecco, but I'm not sure if it made a huge difference)
In a deep base pot, heat 4-5 tablespoons of olive oil. Add all the vegetables, rosemary and bay leaves, simmer. Turn up the heat and add the turkey, braise the meat. Add the vinegar, and keep stirring. This is when I dunked in a lug of the prosecco I was drinking whilst cooking (my cooking aperitivo), merely to stop the veggies and meat from sticking to the bottom in the meantime that I was trying to find the bottle of wine. As I said, whether it changed something, I cannot say but the dish turned out stunningly. Then add the wine. Once you can see the liquid has reduced, lower the heat and add the stock. Cover and let cook down on a low heat for about 40 - 50 minutes. Remove the lid, judge the liquid: if it looks too little, add a bit more water. If it looks too much allow it to cook down with the lid off.
We enjoyed this dish with some fresh italian bread from our panificio up the road, but any good crispy ciabatta will do, and a glass of homemade white wine.
Buon Apetito!
