Tender white meat served in slices with sautéed mushrooms and Melannurca apple vinegar, creating an aromatic dish with a subtle sweet-and-sour note.
Videoricetta
Ingredienti
- 500 g turkey breast
- 300 g button mushrooms
- 1 ripe avocado
- 3 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Juice of 1/2 lemon
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- Salt and pepper
Procedimento
1. Sauté the mushrooms with the garlic and 1 tbsp olive oil. In a separate pan, cook the turkey cut into strips and deglaze with 2 tbsp vinegar.
2. Blend the avocado with lemon juice, the remaining vinegar, olive oil, salt and pepper.
3. Spread the avocado cream on the plate, add the turkey and mushrooms and finish with a few drops of vinegar.
Prodotti
Aceti per questa ricetta
Vegetable Chips with Melannurca Campana IGP Vinegar Spray
Let yourself be won over by the flavor of our spray vinegar—available in a 250ml size!
Chicken roulades with truffle
Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh…
WhyNot Truffle Vinegar Glass-Glaze – Truffle Meatballs
Soft, golden-brown meatballs served on a bed of arugula, topped with grated cheese and a truffle dressing.
Turkey, Mushrooms with Melannurca Vinegar
Tender white meat served in slices with sautéed mushrooms and Melannurca apple vinegar, creating an aromatic dish with a subtle sweet-and-sour note.
Ingredienti
- 500 g turkey breast
- 300 g button mushrooms
- 1 ripe avocado
- 3 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Juice of 1/2 lemon
- 1 garlic clove
- 3 tbsp extra virgin olive oil
- Salt and pepper
Procedimento
1. Sauté the mushrooms with the garlic and 1 tbsp olive oil. In a separate pan, cook the turkey cut into strips and deglaze with 2 tbsp vinegar.
2. Blend the avocado with lemon juice, the remaining vinegar, olive oil, salt and pepper.
3. Spread the avocado cream on the plate, add the turkey and mushrooms and finish with a few drops of vinegar.