Serves

6

Ingredients

• 1 Apolónia butcher’s stuffed turkey breast (1kg)
• 300g pearl onions
• 500g Bertagni gnocchi
• 200g Vitacress pear tomatoes
• 1 jar Tartuflanghe Sugo ai Funghi Porcini
• 2 shallots
• 1 red chilli pepper
• 30g sugar
• 1 sprig parsley and 1 sprig chives
• 50ml olive oil
• 100ml white wine
• 50g butter
• Salt and pepper to taste

Method

Over a medium heat, cook the turkey breast in a little olive oil in a frying pan, to colour all over while retaining the meat juices in the bird • Roast in a moderate oven (140ºC) for 30 minutes • Turn the oven off and leave the meat to rest a further 10 minutes • Cook the onions for 15 to 20 seconds in boiling water, before placing in iced water to fix the whiteness and remove the acidity • In the same frying pan used to brown the turkey, fry the onions in olive oil, adding the sugar and the butter, before stewing slowing for 10 minutes with a dash of white wine • Fry the chopped shallots and chilli pepper in a little butter • Cook the gnocchi in salted water with a drizzle of olive oil for two minutes, before draining and adding the shallots • Mix and season with salt and pepper • Refresh with the remaining white wine and add the porcini sauce, and cook for a further three minutes • Fry the tomato in a little olive oil and quickly add the onions • Remove the turkey breast from the oven and surround with the gnocchi and the onion and tomato mix • Sprinkle with chopped chives and serve