Greek Turkey Skillet with Fennel and Kalamata Olives | Quick Dinner
(0)
25 min
Quick
Sezamo
O cină grecească savuroasă și elegantă, gata în doar 25 de minute! Bucățile fragede din piept de curcan sunt rumenite la tigaie și învăluite într-un sos aromat cu fenicul crocant, măsline Kalamata, lămâie și oregano mediteranean. O masă rapidă, echilibrată și plină de prospețime.
Ingredients
Preparation method
Ingredient preparation
Cut the turkey breast into strips or cubes suitable for quick cooking. Clean the baby fennel bulb, remove the woody base, and cut it into thin slices (reserve the delicate green fronds for serving). Peel and crush the garlic cloves.
Skillet cooking
Heat a large skillet over medium-high heat with the extra virgin olive oil. Add the turkey pieces, season them with sea salt and freshly ground black pepper, then brown them evenly for 4-5 minutes until they change colour and develop a golden crust. Temporarily transfer the meat onto a plate.
In the same skillet, add the fennel slices and crushed garlic. Sauté for 3-4 minutes until the fennel begins to soften and becomes translucent and fragrant. Pour in the dry white wine to deglaze the pan, gently scraping the bottom to release all the caramelised flavours. Let the wine simmer for 2 minutes to allow the alcohol to evaporate.
Chef's tip
Do not overcook the turkey breast; being very lean meat, a few minutes over the right heat are enough for it to stay incredibly juicy.
If you want an extra touch of Mediterranean flavour, you can sprinkle diced feta cheese on top right before turning off the heat.
15 min
Under an hour
