East and West join in one plate. Spicy Gorgonzola and curry blend in an amazing sauce. The turkey is thankful.
- 800 g turkey breast
- 1 lemon
- 1 full teaspoon of smoked paprika
- 1 small ginger root
- Fresh coriander
- Evo oil
- Black pepper
FOR THE SAUCE
- 250 g spicy gorgonzola
- 4 tablespoons of fresh cream
- 1 teaspoon of curry
- Basmati rice
Cut the turkey breast in cubes and put them in a bowl. Add lemon juice, grated ginger, coriander leaves, smoked paprika, 2 tablespoons of evo oil, a pinch of salt and the black pepper. Mix thoroughly, cover the bowl with cling film and let rest in the fridge for at least 4 hours.
For the gorgonzola sauce, melt the crumbled gorgonzola in a non-stick pan with the cream and the curry. Stir well until the sauce is smooth. Pour the sauce in a sauceboat and set aside.
Once the turkey is marinated, drain it and cook it over high heat in a non-stick pan with 4 tablespoons of evo oil until nicely browned. Drizzle with the gorgonzola sauce, garnish with the basmati rice and fresh coriander and serve the turkey bites immediately.
Quick recipes by Gianpiero Cravero