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Leeks
Turkey farfalle with fenel
Author:
5/15
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Preparation
10
Baking
30
Portions
2
Freezing
No
Calories
584
Sodium
Protein
45 gr
Fiber
Cholesterol
Fat
8 gr
Sugar
Carbohydrate
82 gr
Iron
Calcium
Ingredients
Preparation
Ingredients
1 small fenel bulb
1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
250 gr (8 oz) of turkey breast
200 gr (7 oz) of farfalle (bow tie shaped pastas)
15 ml (1 tablespoon) of olive oil
Freshly ground salt and black pepper
Ground coriander seeds
10 ml (2 teaspoons) of whole wheat flour
150 ml (2/3 cup) of vegetables broth
15 ml (1 tablespoon) of freshly pressed lemon juice
15 ml (1 tablespoon) of finely chopped parsley
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Turkey farfalle with fenel
From
Dec 01
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Jan 01
Preparation
Remove leathery leaves and finely slice fenel bulb. Chop leafy parts and set aside. Peel and finely mince onion. Slice turkey breast into slices.
In a casserole, set about 2 L (8 cups) of salted boiling water. Add pastas and cook with instructions on the package, until its crispy under the tooth.
Meanwhile, heat olive oil in a nonadhesive pan. Lightly brown turkey slices on all sides for 2 to 3 minutes. Season with salt, pepper, and coriander seeds; remove meat from pan and set aside.
In the same pan, brown at low heat onions until translucent. Add fenel. Spread with flour and continue cooking. Add vegetables broth and simmer for 5 to 10 minutes.
Put back turkey slices into the pan and continue cooking. Season up to taste (salt, pepper, coriander and lemon juice). Drain noodles and divide into two plates while adding turkey and fenel to it. Garnish with fenel leaves and chopped parsley.
Chef's notes
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