Tacchino (Turkey) in Quazzetto
from Lidia Bastianich
Felidia, Becco, Frico Bar
New York City
Tacchino (Turkey) in Quazzetto
My favorite method of cooking
is called Quazzetto, a traditional
long cooking technique of the
Italian cuisine, perfect for using
the tender, juicy leftovers from
the holiday turkey. The result is
an abundant and savory sauce to
dress a starch such as pasta, polenta
or rice, studded with fork tender
pieces of turkey.
Turkey legs and thighs are ideal for
this preparation, especially the
drumstick of the turkey, which is quite
delicious and usable in this technique.
What is important is that you debone the
meat and then return it to the sauce and
enjoy.
Turkey necks are also packed with flavor;
they can be used in the Quazzetto and
then discarded after having removed the
turkey meat.
You'll need:
1 large onion
1/4 cup chicken livers, minced
3 bay leaves
1 tsp. fresh rosemary
4 whole cloves
1/4 cup olive oil
3 lbs. turkey legs, cut at the joint
1 TBS plus 1 tsp. tomato paste
1 cup dry white wine
4 cups chicken stock
salt and pepper to taste
In a large non-stick skillet, sauté
the first five ingredients in the olive
oil for about five minutes, until the
onion has wilted.
Season the turkey with salt and pepper
to taste, add it to the skillet and
sauté until lightly browned on all
sides, about 5 minutes.
Add the tomato paste and wine, mixing
with a wooden spoon, and coat the turkey
pieces with the mixture.
Add the stock to the skillet one cup at
a time, mixing after each and scraping
the bottom of the pan to prevent any
burning.
Simmer for 40 minutes, turning the turkey
pieces occasionally.
Remove the turkey and pull meat off the bones.
Strain the sauce, return the turkey and sauce
to the pan and cook until just heated through.
To serve, spoon the sauce on top of pasta,
gnocchi or polenta.
Lidia Bastianich
Felidia, Becco, Frico Bar
New York City
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