Country & language
Close
Austria - €
EN DE
Belgium - €
EN DE
France - €
EN
Germany - €
DE
Italy - €
IT
Netherlands - €
EN
Spain - €
EN
Switzerland - CHF
EN DE
United Kingdom (UK) - £
EN
United States (US) - $
EN

We only ship to the listed countries. If your country is not among these, discover the international website:

Other Countries
IT EN DE
Recipes

Summertime turkey scaloppine

Time
60 Minutes
Difficulty
medium
Ingredients (4 people)
800 g turkey rump
2 tablespoons extra virgin olive oil
40 g butter
flour q.b.
2 garlic cloves
2 laurel leaves
For the sauce:
100 g salted anchovies
2 fine lemons with untreated zest
1/2 tablespoon green pepper brine
3 tablespoons extra virgin olive oil
2 garlic cloves
fresh sage

Thinly slice the turkey into pieces about the size of your palm and lightly pound to even thickness. Heat the butter and olive oil until frothy, sauté the garlic, then lightly flour the turkey slices and fry them over high heat, a few at a time, two minutes per side. As they are done, dry them on a double layer of paper towels. Arrange them on a deep platter, somewhat overlapping, forming one or two layers.
For the sauce, scrape the salt from the anchovies, rinse them off quickly then dry and bone them. Rinse and dry a lemon and grate the zest. Drain the brine from the green peppercorns and coarsely grind them. Squeeze the two lemons. Heat the oil in a little pan with a few sage leaves and the crushed garlic cloves. Keep the heat at a minimum and, when the garlic has colored, discard it and add the green pepper, lemon juice and grated zest. Mix well and pour the sauce over the scaloppine. Wrap the platter in cling film and keep in a cool place (not in the refrigerator!) for several hours.

These scaloppine have a fresh, slightly piquant taste and are excellent for a summer buffet. Serve cool but not cold (refrigerator temperature would make them tough), with potato salad.


Wine pairings

Delicate dish based on white meat, pair with fresh whites like Prio, light with a pleasant soft finish, or a young and soft red like Sherazade.


Share article
Did you like this content? Share it with whoever you want.

Subscribe to the Donnafugata Newsletter!
Stay up to date on events, stories and all the latest news from the world of Donnafugata
Sign up and stay updated
Other recipes...
Swordfish with citrus fruit and pistachios
Shoulder of Black Pigs of the Nebrodi with Bronte pistachios
Spaghetti in zucchini and ricotta sauce
Back to top
Shipping Policies
Italy: 1-2 days | worldwide: 3-20 days
Return in 14 days
Methods, times and costs
Payment methods
Paypal Mastercard Maestro Amex Visa Postepay
More info
FAQ
Find the answers to the frequently asked questions
Show FAQ
Contacts
What can we help you with?
We will reply to you within 48 hours.
Contact us