The sixth lesson of my cooking course was about poultry and white meat. As in the previous lesson, we learnt the different ways to cook meat, roasting, braising, stewing, boiling, grilling and frying. We prepared a stewed chicken, a stewed rabbit with mushrooms and a delicious stuffed turkey meatloaf, that I made again at home. It is really a quick and easy recipe and you can enjoy this meatloaf cold as well as a summer dish or in a sandwich. You can serve it with a tartar sauce, as we did at the class. The taste is delicate, but also aromatic, due to mortadella and raw ham, and the spices used to flavour the meat. I would suggest to match it with a semiaromatic white wine, with a good freshness, like a Sauvignon, Chardonnay or Pinot grigio from Friuli or Alto Adige (NE of Italy). I tried it with a Sauvignon from Friuli - Doc Collio (partially fermented in large wood) and I liked it. Here the recipe, buon appetito!
Stuffed turkey meatloaf
(the recipe is taken from my class cookbook written by Roberta Molani. Makes 8 servings)
500 g ground turkey breast
2/3 eggs
4 hard-boiled eggs, each one cut into 6 pieces
3 slices soaked in broth and squeezed sandwich loaf
100 g chopped mortadella
100 g slices raw ham
60 g grated Parmigiano
melted butter
salt
pepper
nutmeg
chopped garlic and parsley
Work all the ingredients, except raw ham and hard-boiled eggs, until you obtain a homogeneus compound, add salt and pepper. Grease with melted butter a large sheet of aluminium, spead over the meat compound, cover with ham and hard-boiled eggs and roll up the meatloaf on itself within the aluminium foil. Close the ends and add another aluminium sheet if necessary. Cook in the oven at 180˚ C for 40 minutes.
No comments:
Post a Comment