Nigel Slater's Recipe for Ground Turkey with Pappardelle
Peel and finely chop 2 medium-sized onions. Heat 3 tbsp olive oil in a skillet over medium heat - I use a 24cm diameter non-stick pan - then stir in the onions and cook for 10-12 minutes, stirring regularly, until thickened. tender and golden.
< p class="dcr-1b64dqh">Peel 2 cloves of garlic, crush into a paste and stir into the onions. Using a pestle and mortar or spice grinder, coarsely crush 8 juniper berries, 1 tbsp thyme leaves, 1 tsp sea salt and 6 black peppercorns and add them to the onions. Finely chop 2 sage leaves and 2 anchovy fillets, then finely grate the zest of a small lemon and mix everything together. Add a handful of chopped parsley. Continue cooking for 5 minutes, then remove everything to a bowl.Return the pan to the heat, pour 1 tablespoon of olive oil and increase the high heat, then crumble 500 g of ground raw turkey meat into the pan, spreading it in a thin layer. Let the meat cook for 5 to 7 minutes, until it is lightly browned, then stir and continue cooking for 3 or 4 minutes until the whole is nicely colored. Reduce the heat to medium.
While the mince simmers, bring a large pot of water to a boil, salt generously, add 200g of pappardelle or other pasta ribbon and cook à al dente.
Return the seasoned onions to the pan, then add 75 ml of white vermouth, let boil, then lower the heat and simmer for 5 minutes. Check the seasoning. Drain the pasta and toss with the turkey. Enough for 2.
Ground pork is a possibility here too. The seasonings and cooking times will remain the same.
You can make a quick stew sauce out of this by adding a tablespoon or two of plain flour to the hash and onions before add the vermouth and 250 ml of good broth. Simmer for 15 minutes before tossing with the pasta.
Follow Nigel on Instagram @NigelSlater
Peel and finely chop 2 medium-sized onions. Heat 3 tbsp olive oil in a skillet over medium heat - I use a 24cm diameter non-stick pan - then stir in the onions and cook for 10-12 minutes, stirring regularly, until thickened. tender and golden.
< p class="dcr-1b64dqh">Peel 2 cloves of garlic, crush into a paste and stir into the onions. Using a pestle and mortar or spice grinder, coarsely crush 8 juniper berries, 1 tbsp thyme leaves, 1 tsp sea salt and 6 black peppercorns and add them to the onions. Finely chop 2 sage leaves and 2 anchovy fillets, then finely grate the zest of a small lemon and mix everything together. Add a handful of chopped parsley. Continue cooking for 5 minutes, then remove everything to a bowl.Return the pan to the heat, pour 1 tablespoon of olive oil and increase the high heat, then crumble 500 g of ground raw turkey meat into the pan, spreading it in a thin layer. Let the meat cook for 5 to 7 minutes, until it is lightly browned, then stir and continue cooking for 3 or 4 minutes until the whole is nicely colored. Reduce the heat to medium.
While the mince simmers, bring a large pot of water to a boil, salt generously, add 200g of pappardelle or other pasta ribbon and cook à al dente.
Return the seasoned onions to the pan, then add 75 ml of white vermouth, let boil, then lower the heat and simmer for 5 minutes. Check the seasoning. Drain the pasta and toss with the turkey. Enough for 2.
Ground pork is a possibility here too. The seasonings and cooking times will remain the same.
You can make a quick stew sauce out of this by adding a tablespoon or two of plain flour to the hash and onions before add the vermouth and 250 ml of good broth. Simmer for 15 minutes before tossing with the pasta.
Follow Nigel on Instagram @NigelSlater
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