Sautéed turkey autumnal,
a recipe imagined by Isa-Marie for CIDEF
Preparation and cooking: 20 minutes
For 4 people
3 cutlets of turkey
3 tablespoons of grapes dry
6 branches of parsley
2 tablespoons of grapes dry
2 tablespoons grains of grapes fresh peeled
Twenty grains of grapes cool black
A bowl of white wine
A dash of dry white wine
A pinch of Espelette pepper
Salt and pepper
An hour before recipe, swell the grains of grapes dry: put in a large bowl and cover with white wine. Chop the parsley. Book. Seed the grains grapes and remove the skin. Keep some intact for decoration. Book. Mince the shallots. Cut the turkey dice and season. Fry the shallots in the olive oil. When translucent, add the dice turkey and make them color (about 2 and a half minutes on each side). Book. In the pan, add a little olive oil and fry grapes very briefly. Add a dash of dry white wine. Incorporate turkey cooked previously, Espelette pepper and chopped parsley. Adjust seasoning. Serve hot, with a few grains grapes black left intact because their color is brighter and contrasts well with the rest of the dish.
You can accompany the recipe small potatoes cooked with skin (shot), rice, or polenta lozenges. Some small leaves of vine will give cachet to the presentation ...