Osso Bucco of Turkey Recipe
The recipe for this wine was extracted from a magazine published by a supermarket chain. The dish turns out to be 2 in 1: both hot and with a side dish. Helps out when there is not enough time for a long culinary creativity. The name of something fascinating is Osso Bucco! It turns out a soft and tender turkey under fragrant vegetables. The wine gives the dish a special pleasant aftertaste. The colors of my language palette are not enough to accurately describe this. Potatoes in wine are combined with this turkey.
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Osso bucco:
Gremolata:
Instructions
  1. Turn the oven on 180 degrees. Melt the butter in a frying pan. The turkey should be rolled in flour, then fried on high heat on both sides until an appetizing golden crust forms. Transfer the turkey to a baking dish with high sides.
  2. Cut onion and carrot into cubes, and garlic into slices. I know that this word is too fashionable, but in the case of garlic it is appropriate. Fry the vegetables in turn in the same order in the same pan, and then combine and put in a turkey pan.
  3. Cut tomatoes into cubes, put them on top of vegetables, pour wine and broth into the mold. Add spices. Put in the oven for 1.5 hours until the liquid evaporates.
  4. We are preparing a gremolata. Mix chopped garlic with parsley leaves, add lemon zest.
  5. Sprinkle a ready portion of turkey with vegetables with gremolata when serving.
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