SERVES 4 TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
700 gr. slices of turkey
60 gr Pancetta in cubes
½ glass dry white wine
1 sprig fresh thyme
6 tablespoon of extra virgin olive oil
15 gr. unsalted butter
20 gr. hazelnuts granola
flour
100 ml. milk
salt
DIRECTIONS:
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Place the slices between two sheets of parchment paper and pound to an even thickness.
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Coat the slices with flour.
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Finely slice the shallots.
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In a large non-stick frying pan fry the slices shallots and Pancetta together with the extra virgin olive oil and the butter.
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Tip into the fillets and cook over a medium-high heat until gently brown on both sides.
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Season with salt and pepper. Add the fresh thyme and the hazelnuts granola
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Pour in the wine and cook to allow the alcohol to evaporate. Cover and continue cooking for further 10/15 minutes over a medium-low heat.
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Turn up the heat, pour into the milk and 1 tablespoons of sifted flour. Beat well with the help of little whisk to obtain a smooth, creamy sauce.
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Serve the fillets warm with their creamy sauce.
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