Small quenelles of turkey with polenta
Instructions
Mix the meat with salt, pepper, herbs and 1 egg, form small quenelles, pass them in chestnut flour and toss in a pan with oil and chopped onion.
Add salt, pepper and drizzle with red wine.
Cook the polenta until it reaches the desired consistency.
Serving guarnendola with quenelles and frosting with red wine sauce.
Ingredients and dosing for 4 persons
- 400 g of chopped turkey
- 100 g of polenta
- 1 egg
- 1 glass red wine
- Chestnut flour
- 1 dram of olive oil extra virgin
- 1/2 onion
- Herbs
- Salt
- Pepper