Second courses
Let’s find out together the most appetizing main courses to enrich your table with Vismara;)
Vismara turkey galantine with provolone del monaco, truffle and mandarin
- Alta
- 120 minuti
- 6 porzioni
Ingredienti
For the turkey galantine:
- 500 g Vismara turkey petals
- 250 g meat broth
- salt to taste
- pepper as needed.
For the provolone del monaco fondue:
- 220 g milk
- 120 g Provolone del Monaco
- 50 g fresh cream
To complete the dish:
- 50 g mandarin truffle jam to taste
Preparazione
For the turkey galantine:
- Pour the Vismara turkey petals into a blender, add the lukewarm meat broth and work until a homogeneous mixture is obtained.
- Salt and pepper to taste.
- When the dough has cooled, transfer it to the moulds and let it rest in the refrigerator overnight.
For the provolone del monaco fondue:
- In a saucepan, combine the milk, cream and provolone del monaco, previously cut into cubes, and leave to infuse for at least 2 hours.
- Then strain the mixture and bring it to the stove over low heat.
- Add the provolone del Monaco previously left to infuse and cook until the fondue is obtained.
Composition of the dish:
- Remove the turkey galantine from the molds and glaze with the provolone del monaco fondue.
- Complete the dish with mandarin jam and truffle slices.
WHAT IS PROVOLONE DEL MONACO?
The “Provolone del Monaco DOP” is a semi-hard cheese with spun paste, aged, produced in the area of the Sorrentine Peninsula – Monti Lattari, exclusively with raw milk.
Chef Gennaro Esposito