Papardeli turkey meat

Ingredients
15 g dried mushrooms
450 g white turkey meat
150 g turkey or chicken liver
1 onion
2 cloves garlic
400 g papardeli (or other medium pasta)
2 tbsp olive oil
125 ml red wine
250 ml vegetable broth
1 tbsp tomato paste
4 tbsp fresh cream
2 sprigs rosemary
salt
pepper
1 tbsp vinegar
Method
Mushrooms are flooded with boiling water and leave to soak for 15 minutes. Drain the water reserves. Turkey meat is cut into fine pieces, and liver bites. Onions and garlic finely. Papardelite cook according to instructions on the package. In heated oil fry the meat and the liver. Add onions, garlic and mushrooms and simmer 3-4 minutes. The resultant mixture was diluted with red wine, broth and 1/8 of preserved mushrooms from the soaking water. Add tomatoes, cream and a sprig of rosemary. Thick sauce simmer for ten minutes. Finally seasoned with vinegar, salt and pepper. Papardelite drain and add to the sauce, mix well and decorate with other rosemary and served.
Containers:
Difficulty
Average
Tested
0 users
Author
MANI
12 Feb 2009