Tagliatelle with turkey ragout

Name: Tagliatelle with turkey ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 400 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 coated tbsp. flour; 150 g Whipped cream or milk; 2 TEASPOONS Vegetable broth (instant); 500 g Broccoli; 300 g Tagliatelle (ribbon noodles); 30 g Pine nuts; 2-3 TABLESPOONS White wine

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
400 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 coated tbsp. flour
150 g Whipped cream or milk
2 TEASPOONS Vegetable broth (instant)
500 g Broccoli
300 g Tagliatelle (ribbon noodles)
30 g Pine nuts
2-3 TABLESPOONS White wine

Directions

1
Peel and finely chop the onion. Wash the meat, dab dry and chop finely. Heat the oil and fry the meat in it in portions while turning it slightly. Season with salt and pepper and remove
2
Steam onion in frying fat until transparent. Sprinkle with flour and sweat. Deglaze with 3/8 l water and cream, bring to the boil. Dissolve stock in it. Add meat. Simmer at low heat for about 10 minutes
3
Clean and wash the broccoli and cut it into small florets. Cook together with the pasta in plenty of boiling salted water for about 8 minutes. Roast pine nuts without fat
4
If necessary, stir wine into the sauce and simmer briefly. Season to taste with salt and pepper. Drain the pasta with broccoli and serve with the turkey ragout. Sprinkle with pine nuts
5
Drink: Italian white wine, e.g. Gavi