CHEF and blogger Paul James writes for our paper.
I was asked to come up with this dish by my brother Allan.
He wanted me to create something healthy so I decided to recreate an Italian dish called ‘Tagliata’
Tagliata means ‘cut’ in Italian and refers to the fact the meat is cut into strips while hot to allow the unctuous spicy dressing to soak in.
This dish was made famous in the Tuscan region of Italy using the finest cuts of beef.
Even though I used thin slices of turkey breast it was still important to add the dressing straight to the hot sliced meat and mix together so it absorbed all of the beautiful flavours.
To be honest my dressing is just a guide, you can add more chilli to spice it up a bit, but always taste especially if you are cooking this dish for guests.
Visit recipesfrommytravels.com for more on Paul’s recipes and blog.
Turkey tagliata with chilli and balsamic dressing
4 easy cook Turkey breasts (Flattened)
1tbsp extra virgin olive oil (light)
200g rocket leaves or watercress
25g of parmigiana
Salt and freshly ground black pepper
For the dressing
2 or 3 sprigs of rosemary (leaves picked)
1/2 fresh red chilli deseeded
1 small garlic clove
3tbsps extra virgin olive oil
1tbsp balsamic vinegar
1. Firstly prepare the dressing by adding chilli, garlic and Rosemary in a pestle and mortar and grind down to a rough paste adding the extra virgin olive oil as you go.
2. Add the balsamic and set to one side as you prepare and cook the turkey breasts.
3. Flatten the Turkey under a piece of clingfilm with a meat tenderiser or base of a small pan.
4. The turkey should be an even thickness to ensure the same cooking time all over.
5. Season the turkey breasts and rub a little oil over each one.
6. Grill the breasts or cook on a chargrill until they are thoroughly cooked (always check with a meat thermometer and make sure no pink is left).
7. Slice the turkey into strips and place onto your rocket salad, drizzle the dressing over and enjoy.