A second course with an unusual and original flavor, capable of combining particular tastes with creativity and giving color to the course. The recipe is signed by Antonella Celio.
Ingredients for 4 servings:
- PGI Finocchiona: 200 gr
- Turkey breast fillet: 200 gr
- Egg white: 1
- Duck breasts 2
- Roman artichokes 2
- Mango 1
- Sugar 40 gr
- Apple vinegar 20 cl
- 1/2 glass of white wine
- Salt and pepper as needed
- Extra Virgin Olive Oil as needed
Cut mango into pieces and let it rest in a bowl with sugar for two hours, then add apple vinegar and place the mixture in a small pan: let the liquid evaporate and put the mixture aside.
Clean the artichokes, cut them into halves, dress them at will and cook in the oven.
Blend the turkey breast fillet with PGI FInocchiona, egg white, salt and pepper, you will obtain a filling to be placed in a piping bag.
Take the duck breasts and create a pocket with a sharp knife, taking care not to pierce the breasts and fill them with the filling. Sprinkle the breasts with salt and pepper, flavor with some leaves of sage and two juniper berries, then cook in the oven.
Before serving, brown breasts and artichokes in a saucepan with extra virgin olive oil, initially on the skin side and then on the other side, take breasts off, pour a small quantity of wine in order to moisten the meat.
Serve escalope of breast with cooking sauce, a tablespoon of Mango Chutney and artichokes.