If we would like to recall the traditional flavors of our previous European vacations, let us revive them in our own kitchen! This time, Gabi Dosso, hostess of Gallicoop, presents popular Mediterranean dishes.
Turkey meat has been an essential ingredient in both Italian and Spanish gastronomy since the great explorers brought the animal originally native to America in the 1500s. In the Mediterranean countries, the succulent turkey meat is prepared in many ways and they always strive to serve it as healthy as possible, that’s why it is combined with lots of fresh vegetables and topped with an olive dressing.
If we host our friends and relatives, quick-to-prepare traditional dishes that don’t need to be fiddled with for hours come in handyyet they are eye-catchingly colorful and have a memorable taste. Don’t be surprised if they ask us for the recipe at the end of dinner!
Would you like a really vitamin-rich Tuscan salad? Panzanella is a great choice!
Heat olive oil in a frying pan, add rosemary and thyme, then turn and turn the crusty bread cut into larger cubes until golden brown. Put the bread aside in a bowl, remove the spices from the pan. Heat up the remaining oil, in which you can add 2 cloves of garlic and the diced turkey breast. Season with salt and pepper, and you can also throw olives on it. When the meat is juicy, pour the entire contents of the pan onto the toasted bread. Fry a few cherry tomatoes in a very hot pan for 1 minute, until they soften a little, then they can also go into the bowl. Then add mozzarella and torn salad leaves. Drizzle with the remaining spicy olive oil and balsamic vinegar when serving.
Are we craving passionate Spanish flavors? Ollé, order a turkey sausage paella! (for 4 people)
Heat the olive oil in a large pan, add a head of chopped red onion and 3 cloves of garlic. If it’s a little fried, you can add 10 dkg of turkey sausages cut into rings and 40 dkg of diced turkey breast, 1 small diced bell pepper, 15 dkg of green beans and 4 diced tomatoes. Sprinkle 30 dkg of risotto rice on it, pour 1 liter of broth, add a pinch of saffron, 1 teaspoon of red pepper, salt, freshly ground pepper, and 1-2 bay leaves. Cook the rice until ready, stirring and adding the broth little by little. Serve with finely chopped parsley and a lemon wedge.
Even children can’t resist this! Turkey lasagna bites
Chop an onion and 3 cloves of garlic and sauté them in olive oil. Add salt and pepper. Add 50 dkg of ground turkey meat and stir-fry. When ready, season with oregano and add 1 tablespoon of concentrated tomatoes, 40 dkg of peeled and chopped canned tomatoes and cook for 20 minutes. Meanwhile, pre-cook the lasagna sheets (1 box size) in 5 minutes, then cut them into wide strips. Grease the depressions of a muffin pan with oil and line them with the dough strips. Fill in the filling, put a bite of mozzarella on top (divide 25 decans) and bake for 20 minutes. Serve on a bed of fresh salad.
Photos: gallicoop.hu
Source: www.patikamagazin.hu
