MEDIEVAL-STYLE SOUSED TURKEY BREAST SLICES
Soused turkey is a most elegant dish that lends itself to the more important occasions on your agenda.
350 g AIA Sliced Turkey Breast
100 g Carrots
100 g Onions
100 g Celery
1 Sachet of saffron
Extra-virgin olive oil
Coat the turkey slices in flour and cook them in the pan with oil. Cut the vegetables into strips, stew them in a pot and add the wine and vinegar.
Add the spices, except for the saffron. Boil for about 10 minutes, until the vegetables are cooked. Dissolve the gelatin and the saffron in the liquid and salt to taste: the flavour should be slightly acidic, but not too strong. Place the turkey slices in a dish and pour over the warm liquid with the vegetables. Leave to cool and marinate for at least 12 hours.