Turkey fillets with Grappa and cream
Preparing:
Choose some nice turkey fillets and remove the nerve along the whole length. Put them on the cutting board, shred thoroughly without losing their shape, season with salt and pepper and flour them slighlty.
Cook the fillets in an oval baking dish with butter, then cover with a slice of ham and one of fontina.
Sprinkle with cream mixed with Grappa, pass to the oven long enough to melt the cheese and give them a slightly golden color.
Serve immediately along with a mashed spinaches and cream.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
4 turkey fillets
2 tablespoons flour
4 slices of raw ham
4 slices of fontina
Half a glass single cream
1 shot aged Grappa
Salt and pepper - Author:
- Editrice Nuova Cucina
- Typology:
- Second courses
- Preparation time:
- About 20 minutes
- Notes:
