Turkey tarragon
Instructions
Tie the Turkey Breast like a roast, add salt and pepper and put in a bag of greaseproof paper with four lemons, thyme and sliced shallots.
Well sealed in foil and cook in the oven at 200 degrees for about an hour.
When the arrostino is ready, tritatelo in food processor and add the grated pecorino cheese, eggs, breadcrumbs, vinegar, chopped tarragon.
Mix well all ingredients with your hands and cut into small round patties that pass, one by one, into the flour.
Brown the meatballs on low heat in the same roast gravy, possibly with a little broth or lemon juice, optional.
Serve hot with a side of rice pilaf.
Ingredients and dosing for 6 persons
- 400 g of turkey breast
- 100 g of pecorino romano cheese
- 100 g of breadcrumbs
- 2 lemons
- 1 shallot
- 2 tablespoons of the tarragon vinegar
- 3 eggs
- 50 g of wheat wholemeal flour
- 1 bunch of fresh tarragon
- 3 sprigs of thyme
- Salt
- Black pepper
- Broth (or lemon juice)