Italian food is a celebration of natural flavours, real ingredients and bringing people together around the table. Cacciatore is a classic dish combining rich, organic, sun ripened tomatoes, fresh herbs and in this recipe of course, our organic turkey. Perfect with a zingy salad for those al fresco summer evenings.
600g cooked shredded turkey
1 onion, finely chopped
2 garlic cloves, minced
1 red pepper, finely chopped
2 carrots, peeled and finely chopped
1 tin cherry tomatoes
2 tsp tomato puree
5 tomatoes, sliced to top
1 ball mozzarella
3 tablespoons fresh basil, finely chopped
3 tablespoons fresh parsley, finely chopped
2 small rosemary sprigs
Salt and black pepper to taste
Preheat oven to 180.
In a deep frying pan on medium heat, add the onion, garlic, pepper, carrot and tomato puree along with a splash of olive oil. When golden, add salt and pepper, basil and parsley, stir well. Then, when it’s all cooked through and just starting to caramelize, add the tin of cherry tomatoes and allow to simmer for 10 minutes, stirring occasionally.
In a baking dish, layer the shredded turkey at the bottom. If you wish, season with a little salt. When the sauce is cooked and simmered, pour it over the turkey and even it out with the back of a spoon. Then pull apart the mozzarella and place over the top evenly, place cherry tomatoes slices evenly over the mozzarella and drizzle a little bit of olive oil over the top. Place the rosemary on top and grind black pepper over the whole of the dish and place in the oven. Allow to bake for 30 minutes.
Serve with a balsamic dressed salad and buttered potatoes!
- Tags: Turkey Recipe
- Sian Ward