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
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Ingredients
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1/2
turkey chest
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1.5 cups
water
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1
carrot
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1
shallot
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1/2 cup
walnuts (I had Brazilian nuts and were ok!)
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1/8
garlic clove
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1
big bunch of parsley
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1/2 cup
breadcrumbs (I used delicious italian taralli)
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2 tablespoons
extra-virgin olive oil
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Black olives to garnish (I forgot them in the final pictures!)
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Salt & pepper
Directions
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Peel and thinly slice carrot, shallot and celery.
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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.
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Cut the turkey in 8-10 pieces and add it to the pot. Brown for 2-3 minutes.
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Add water, cover and let simmer for 30 minutes, or until water is almost completely absorbed.
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Meanwhile crumb together bread, parsley, walnuts and garlic. Add 1 tablespoon of oil, a pinch of salt and stir.
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Serve the turkey hot, accompanied by the sauce.
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Best practice: eat with your hands and dip each turkey bite directly into the sauce.
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