Pasta with turkey fillet marinated in beer
3 servings
60 minutes
Pasta with turkey fillet marinated in beer is a harmonious blend of Italian culinary tradition and bold gastronomic experiments. Dark beer gives the meat a rich flavor and tenderness, highlighting the spicy notes of garlic, paprika, and ginger. Soy sauce complements the composition, adding a subtle salty-sweet depth to the dish. The fillet fried to a golden crust becomes tender inside and crispy outside, while the spaghetti perfectly absorbs the aromatic sauce. This dish is suitable for both a cozy home dinner and an exquisite treat for guests, creating an atmosphere of warmth and culinary delight. Classic Italian pasta in a new, unexpected interpretation!
1
Slice the turkey fillet, place it in a deep dish, add spices and mix well. Pour dark beer over the meat to cover it completely. Let it marinate in a warm place for 30 minutes.
- Turkey fillet: 600 g
- Dark beer (stout/porter): 1 jar
- Smoked paprika (pimenton): 10 g
- Cracked black pepper: 10 g
2
Boil the spaghetti and leave it until the meat is prepared (it is recommended to grease the spaghetti with a drop of sunflower oil to prevent sticking).
3
Send the meat with the marinade to simmer in a pan over medium heat. When the marinade is almost evaporated, you can add a little flour to thicken it. Fry the pieces of meat until golden brown, then add the paste and mix.
- Dark beer (stout/porter): 1 jar
- First-grade wheat flour: to taste
- Spaghetti: 400 g
