Creamy Turkey with romanesco and chestnut pesto2015-01-24
- Yield : 1 Cup pesto
- Servings : 2
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
Creamy Turkey with chestnut pesto and romanesco and ZannetCooks grows. Original pesto, Special cauliflower and delicious Turkey in a dish that the whole family will love.
For the pesto (1 large jar):
1 bunch arugula
2 cloves of garlic
½ Cup basil leaves
salt & pepper
½ Cup Parmesan cheese, grated
¾ Cup of cooked and peeled chestnuts
¼ cup olive oil or as getting up to get the desired texture
For the Turkey:
400gr. Turkey fillet cut into 2 portions
1 small cauliflower romanesco or cauliflower audience
1/3 Cup pesto
1/3 Cup cream cheese
½ Cup of grated kefalograviera cheese or Parmesan
1 Cup cherry tomatoes
1 Cup of stale bread, cut into large cubes
3 tablespoons olive oil
salt & pepper
For the pesto: Put all ingredients in multi and whisk until well combined ingredients. Keep in the refrigerator until use and for other 3-4 up 5 days.
For the Turkey: Season the fillets and put in Nonstick Skillet that we warm up 1 spoonful of olive oil. Once they get color from all sides take them out and keep aside.
Arrange cauliflower in a pan, divided into tops and cherry tomatoes. Put fillets of turkey and pesto mixed with cream cheese. Sprinkle with the remaining oil and season.
Bake in a preheated oven at 190 c for 30 minutes. Scatter bread cubes and kefalograviera cheese.
Continue cooking other 10-15 minutes or until cheese has a nice surface. Serve immediately.