Turkey breast Jewish style (Petto di tacchino all'Ebraica) from A Passion for Piedmont: Italy's Most Glorious Regional Table (page 233) by Matt Kramer

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Notes about this recipe

  • nicolepellegrini on August 12, 2019

    The vegetable sauce for this dish was quite good - like a very tasty caponata - but I wish I hadn't followed the instructions to butterfly and pound out the turkey breast. They were tough and overcooked as a result. If I made again I would poach the turkey breast whole or in larger pieces, even if it took longer to cook.

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