Turkey-Shredded alla Romana

Name: Turkey-Shredded alla Romana
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Turkey Breast; 2 TABLESPOONS Olive oil; 5 discs Parma ham (about 15 g each); 3-4 Stem(s) Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles (e.g. tagliatelle); 100 g Mushrooms; 150 g cherry tomatoes; 75 ml Marsala Wine; 250 ml Chicken bouillon (instant); 250 g Whipped cream; 30 g Parmesan cheese; 1-2 TABLESPOONS sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Turkey Breast
2 TABLESPOONS Olive oil
5 discs Parma ham (about 15 g each)
3-4 Stem(s) Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles (e.g. tagliatelle)
100 g Mushrooms
150 g cherry tomatoes
75 ml Marsala Wine
250 ml Chicken bouillon (instant)
250 g Whipped cream
30 g Parmesan cheese
1-2 TABLESPOONS sauce thickener

Directions

1
Wash the meat, dab dry and cut into thin strips. Heat 1 tablespoon of oil in a coated pan. Fry the meat for about 2 minutes. Cut Parma ham into strips and fry for about 2 minutes until crispy.
2
In the meantime, wash sage and dab dry. Pluck leaves from the stems. Season meat with salt and pepper and remove. Prepare noodles in boiling salted water according to package instructions. Add 1 tablespoon of oil to the frying set in the pan.
3
Carefully fry 4 sage leaves for 1-2 minutes. In the meantime clean, wash and halve the mushrooms. Drain sage on kitchen paper. Wash and halve the cherry tomatoes. Fry the mushrooms and tomatoes in the pan for 2-3 minutes until golden brown.
4
Finely chop the remaining sage. Season tomatoes and mushrooms with salt and pepper, deglaze with Marsala, broth and cream. Add meat, sage and ham and simmer for 2-3 minutes. Slice parmesan.
5
Stir in the sauce thickener and simmer for 1 minute more. Serve with pasta on preheated plates. Sprinkle with some sliced Parmesan cheese and garnish each plate with a fried sage leaf.