Turkey with chestnuts
4 servings
40 minutes
Turkey with chestnuts is a refined dish of Italian cuisine that combines the tenderness of meat with the rich, nutty flavor of chestnuts. The roots of this recipe go back centuries when chestnuts were widely used in Italy as a base for many dishes. During preparation, chestnuts are peeled and stewed with aromatic vegetables, wine, and spices before being combined with juicy turkey. The finishing touch is the addition of tomatoes that give the dish freshness and a slight tanginess. The result is a rich and balanced dish with a velvety texture and depth of flavor, perfect for festive gatherings or cozy family dinners.
1
Make a cross-shaped cut on the blunt side of each chestnut. Drop into boiling water, cook for ten minutes, and then peel off the skin.
- Chestnuts: 20 pieces
2
Finely chop the onion and grate the carrot on a coarse grater. Heat oil in a saucepan, add the vegetables, and sprinkle with two pinches of salt and one of pepper. Sauté the vegetables lightly, pour in the wine, and simmer until the wine evaporates.
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Red dry wine: 2 glasss
3
Place the turkey in the same saucepan, pour in two cups of water, and simmer for fifteen to twenty minutes. Then add the chestnuts and simmer for another forty-five minutes.
- Turkey fillet: 1 kg
- Chestnuts: 20 pieces
4
Remove the chestnuts from the saucepan, mash them with a fork into a coarse puree, and mix thoroughly with the sauce left from their cooking.
- Chestnuts: 20 pieces
5
Make a cross-shaped cut on the tomatoes, dip them in boiling water for half a minute, and peel off the skin. Cut the tomatoes in half, remove the seeds, and chop the remaining flesh coarsely. Fry the pieces in vegetable oil until soft, then mix with chestnuts. Serve with slices of turkey.
- Tomatoes: 2 pieces
- Olive oil: 2 tablespoons
- Chestnuts: 20 pieces