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Author Notes: Valentine’s Day 2015, in GP’s kitchen, will be all about aphrodisiac food, recipes and inspiration!
I recovered Isabel Allende’s book “Aphrodite” and I am going to go all through it: it’s a beautiful, fun and elegant book about food & love, perfect for a foodie’s Valentine, don’t you think?
more about the Afrodita project. http://www.gourmetproject.net/afrodita/ —Claudia | Gourmet Project
- 1/2 turkey chest
- 1.5 cups water
- 1 carrot
- 1 shallot
- 1/2 cup walnuts (I had Brazilian nuts and were ok!)
- 1/8 garlic clove
- 1 big bunch of parsley
- 1/2 cup breadcrumbs (I used delicious italian taralli)
- 2 tablespoons extra-virgin olive oil
- Black olives to garnish (I forgot them in the final pictures!)
- Salt & pepper
- Peel and thinly slice carrot, shallot and celery.
- Heat 1 tablespoon of olive oil in a large pot. Add sliced veggies 2 pinches of salt and one pinch of pepper and brown them for a minute.
- Cut the turkey in 8-10 pieces and add it to the pot. Brown for 2-3 minutes.
- Add water, cover and let simmer for 30 minutes, or until water is almost completely absorbed.
- Meanwhile crumb together bread, parsley, walnuts and garlic. Add 1 tablespoon of oil, a pinch of salt and stir.
- Serve the turkey hot, accompanied by the sauce.
- Best practice: eat with your hands and dip each turkey bite directly into the sauce.