Medieval Style Turkey Thigh in Carpione

350 g of Thinly sliced turkey thigh

100 g of carrots

100 g of onions

100 g of celery

Broth gelatin

Cumin seeds

White vinegar

1 sachet of saffron

White wine

Chopped parsley

Extra virgin olive oil

Description

If you have never cooked the turkey thigh in carpione you absolutely need to remedy this. This recipe is very simple yet very refined!

The turkey, simply cooked in a pan after being floured, is left to marinate with vegetables flavored with saffron. The result will be really special.

Here's how to prepare the medieval style turkey thigh in carpione.

Thin slices of Turkey Thigh

Procedure

To prepare the medieval style turkey thigh in carpione, start by cleaning the carrots and celery and cut everything into strips. Make thin slices of onions and separate the rings.

Let everything stew together in a pot with a little oil and moisten them with wine and vinegar. Also add the cumin seeds and the chopped parsley and let it boil for about ten minutes.

Take a couple of tablespoons of the cooking liquid and put them in a glass in which you dilute the saffron and the gelatin. Then pour it back into the pot with the vegetables and turn off the heat.

Flour the slices of thigh and cook them in a pan with a knob of butter until they are golden on both sides. Arrange the slices of thigh in a baking dish and pour over the vegetables with the sauce and let marinate at least 12 hours before serving.

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