TURKEY FRICASSEE WITH STRING BEANS

Chef Michele Tomadin

INGREDIENTS

(serves 4)

Turkey breast meat, 1 and 1/2lb

Green beans, 1 lb

Egg yolks, 6

Shallots, 2

Coconut flour, 2 TBSP

Extra Virgin Olive Oil 4 TBSP

Water, 2 glasses

Dry white wine, ½ glass

The juice of ½ a lemon

METHOD

Cut turkey meat into 1-inch cubes and lightly dredge them in coconut flour, shaking off excess.

Snip ends off green beans, cook them in salted boiling water for 5 minutes, drain, cool them in water and ice, dry them and toss them in a bowl with EVOO, salt and pepper.

Whisk the egg yolks with the lemon juice and a nice pinch of salt and pepper.

Chop the shallots and lightly sauté them in a pan with 2/3 tablespoons of EVOO .

Add the floured turkey cubes, deglaze with the wine. When the wine has evaporated, add 2 glasses of water and season with salt.

Lower the heat and cook for 6-7 minutes in a covered pot; remove the lid and continue for another 5-6 minutes to reduce liquid.

Remove the pan from the heat and immediately add the beaten egg yolks, mixing well. Serve the turkey fricassée with green beans.