Insalata di Tacchino con Crème Fraiche
(Turkey Salad with Crème Fraiche)
3 1/2 Lb Turkey Breast (See box below) 2 Lg. Tomato - Roma - chopped into small pieces 1/2 Cup Walnuts - shelled and pieces rather than halves 1 Med. Onion- red and chopped 1/2 Cup Pasilla - chopped (if a pasilla is not available use a green pepper) 2 Cloves Garlic - chopped 1/2 Cup Celery - chopped very small 1/4 Tsp. Oregano leaves - dried 1/2 Cup Crème Fraiche 2 Tbl. Mayonnaise 2 Tbl. Mustard - Dijon 1/4 Cup Olive oil - Extra Virgin
This recipe calls for a turkey breast per se. However, leftover turkey breast from a larger turkey works just as well. This recipe will use only part of the meat found in the Ingredient list. The rest will be used in two additional recipes on The Artisan. These are Peperoni Ripieni con Tacchino and Casseruole di Tacchino.
Preheat the oven to 350° F.
Rub the turkey breast with olive oil and bake until done - use an instant read thermometer to judge this. Remove from the oven when cooked and allow to cool.
Cut the turkey into two pieces, one about 1 1/2 pounds and the other a 2 pound piece (These sizes are approximate and may be changes according to taste, i.e. if you like a lot of turkey in a salad use the two pound piece.)
Chop the turkey into pieces about 1/2 inch square, and put them in a bowl large enough to hold all of the ingredients. Add all of the solid ingredients. Mix well with either your hands or a large spoon. Add all of the liquid or semi liquid ingredients except for the olive oil. Mix well. Depending upon the consistency that you enjoy, more or less of the olive oil should be added to the mixture. Add a little, then mix and make a judgment for taste relative to the total amount of oil to add.
Mix well one last time and serve.
Last updated on:02/05/04 07:33:06 PM