×

You're previewing Alta Editions' Online Cookbook Club. You've viewed all 5 sample pages.  Try it Free!

Loading The Puglian Cookbook
  • Turkey Breast with Capers and White Wine

    This simple and quick dish packs a lot of flavor. It is a wonderful way to make turkey the star of the show. Since it has a strong flavor, it is best served with simple roasted potatoes or potatoes with breadcrumbs. The capers make the dish more interesting and never fail to make me long for the warm and sunny Italian south.

    YIELD: 4 SERVINGS
    • ½ cup (118 mL) all-purpose flour
    • 1½ teaspoons (7.5 mL) salt
    • ½ teaspoon (2.5 mL) freshly ground black pepper
    • 1 pound (454 g) turkey breast, cut into slices
    • ½-inch (1-cm) thick and 1-inch (2.5-cm) wide
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 1 cup (236 mL) dry white wine
    • 2 tablespoons (30 mL) salt-packed capers, rinsed
    • 2 tablespoons (30 mL) lemon juice

    1. On a plate, combine the flour, salt, and pepper. Roll the turkey pieces around in the seasoned flour. Shake off any excess flour.

    2. In a large pan, heat the olive oil over medium-high heat. Add the turkey pieces and cook until they are golden brown on both sides, about 3 to 4 minutes per side. Add the wine and cook until it is reduced by half. Add the capers and lemon juice and cook for another 2 to 3 minutes.

    3. Serve hot, drizzled with the wine and lemon juice sauce.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

© 2016 Alta Editions LLC.