Bucatele De Curcan Cu Mazare Si Morcovi De Primavara (turkey Cutlets With Spring Peas And Carrot
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Primavara aproape ca a trecut, vara e in apropiere, asa ca m-am gandit la o mancarica cu mazare si morcovi tineri. Foarte gustoasa si putin mai altfel.
Spring is almost finished, summer is coming, is the season for peas and young carrots. Here I am with a mouthwatering recipe.
Ingrediente pentru 4 portii
- 50 g faina
- 1/2 lingurt a sare, impartita in 2
- 1/4 lingurita piper
- 400 g piept de curcan, taiat bucatele
- 2 linguri ulei
- 3 morcovi tineri, taiati cubulete
- 1 ceapa mare sau o legatura de ceapa verde, taiata bucatele
- 300 ml supa clara de pui facuta in casa
- 1 pahar vin alb sec
- 600 g mazare proaspata (adica ce ramane dupa ce curatati 1kg de teci)
- 1 legatura de marar, taiat marunt
- Amesteca faina cu 1/4 lg sare si piperul. Da bucatile de curcan prin faina, indepartand excesul.
- Incalzeste 1 lingura de ulei si prajeste bucatile de carne la foc mediu, pana devin aurii pe ambele parti, cam 5 minute pe fiecare parte. Scoate-le pe o farfurie si acopera-le sa ramana calde.
- Pune restul de ulei in tigaie si soteaza ceapa 2-3 minute, pana se inmoaie putin. Adauga morcovul si soteaza-l 3 minute.
- Pune supa, vinul si restul de sare. Gateste la foc mic cam 72-3 minute, pana ce legumele incep sa se inmoaie. Adauga mazarea si gateste cam 10 minute pana ce legumele sunt facute si sosul s-a format.
- Pune carnea la loc in tigaie printre legume, adaugand tot sucul ce s-a format in farfurie. Gateste cateva minute, intorcand carnea o data in mancare, ca sa se incalzeasca bine.
- Cand servesti, presara cu marar
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Ingredients for 4
- 50 g all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 400 g turkey breast cutlets
- 2 tablespoons extra-virgin olive oil, divided
- 3 spring carrots, cut in small pieces
- 1 big onion or a bunch of spring onions, cut in small pieces
- 300 ml homemade chicken broth
- 1 glass dry white wine
- 600 g spring peas, fresh
- 1 bunch of dill, finely chopped
- Mix flour, 1/4 teaspoon salt and pepper in a shallow dish. Pass each turkey cutlet through the flour mixture. Tap the excess.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until golden, 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add onion and cook, stirring often, until onion is slightly softened, 2 to 3 minutes. Add carrots and cook for 3 more minutes.
- Add broth, wine and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the sauce is slightly reduced, 2 to 3 minutes. Stir in peas and cook, stirring, until the vegetables are soft, about 10 minutes.
- Nestle the turkey into the vegetables along with any accumulated juices from the plate. Cook, turning the cutlets once, until heated through, 1 to 2 minutes.
- Decorate with dill.
