Turkey Strips with Dried Tomatoes, Olives and Capers
Salvatore Coppola
Menù Ingredients
220 g Turkey Breast
Rocket salad
Bread
White wine
Garlic
Slice the stale bread, arrange it on a baking tray with olive oil and Profumoro, and toast in the oven at 180°C for 3–4 minutes. Cut the turkey breast into strips and sauté with olive oil and garlic. Deglaze with white wine, add a little water and cook until done. Finally, add the olives and Dried Tomato Strips. Serve on a bed of rocket with the crispy bread.
