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Turkey, Plums, Black Cabbage, Late Radicchio and Red Turnip Chuney, Plums and Fennel
Recipe for the preparation of turkey with Plums, Black Cabbage, Late Radicchio and Chuney of Turnip, Plums and Fennel created by Cortex Bistrot in Parma
Ingredients for 4 people:
- Boneless turkey thigh n. 1
- Dried prunes without stone 100 g
- Blanched black cabbage g 150
- Late radicchio n. 1 foot
- Chutney of beetroot, plums and fennel Alessio Brusadin
For the late radicchio:
Clean and cut the radicchio leaving the tips whole. Keep aside and season with extra virgin olive oil, salt and balsamic vinegar.
For the turkey roll:
Place the upper thigh with the skin towards the table.
Salt.
Arrange the black cabbage leaves to cover the entire surface.
Place the halved prunes in the center.
Roll up. Arrange on a sheet of aluminum foil and close like a candy.
Preheat the convection oven to 160 degrees.
Put the roll in cooking for 1 hour and 30 minutes.
After this time, free the roll from the aluminum foil.
Bring the oven to 220 degrees and re-bake the thigh for another 20 30 minutes to color the skin.
Plate finish:
Cut some slices of the roll taking care not to break it.
Arrange 2 or 3 slices on each plate.
Finish with the radicchio salad and a generous spoonful of beetroot chutney, plums and fennel.
Courtesy of 's friends
Borgo del Correggio 20 / B
43121 Parma (PR)
