Grapes, figs, and tangerines are the fruits accompanying the meat in this dish. Famous French and Italian chefs highly prefer nutmeg spice in meat dishes both for its taste and antiseptic properties; its use is not yet widespread in our cuisine.
Ingredients (1 Serving)
- 3 thin slices of turkey meat cut from the breast or thigh
- Seasonal fresh fruit: grapes, figs, or tangerines
- 50 grams of raisins
- Nutmeg spice
- 1 cup of grape juice
- 1 stick of cinnamon, allspice as desired
- 1 onion
- 2 tablespoons of olive oil
Preparation
If breast meat is preferred, it is left to soften in milky olive oil for a few hours. (Duck meat is marinated in wine; since I don't use it, I rest it in milky olive oil.) Seedless raisins are soaked in grape juice for one hour.
The meat slices are grilled in hot oil on both sides without losing their juices. The onion is sautéed in some oil until it turns pink; then raisins, nutmeg, and allspice as desired are added. The meat is placed in a baking dish, and the onion-spice mixture, 1 stick of cinnamon, and the remaining grape juice are poured over it. It is cooked in a preheated oven at 180 degrees for about 10 minutes.
After placing the fruits and meat on the plate, the sauce is poured over. Famous chefs serve it with small fried pastries on the side; you can create your own recipe as you wish. I prepare it by eye, without using a recipe or scales. You can also add boiled Brussels sprouts or broccoli on the side.
