- 800 g rolled turkey breast
- 1 dessert spoon of tomato paste
- 100 g white grapes
- A small lump of butter
- 100 g red grapes
- 1 little small of flour
- 4 small tender carrots
- 3 dessert spoons olive oil
- 1 glass of white wine
Scrape and wash the carrots, then cut them into small cubes. Wash the grapes, remove them from their bunch and dry them. In a casserole dish, warm up the oil, place the meat in it and fry it until it is brown. Spray it with half the wine and let it cook for 1 hour and a quarter while gradually adding the remaining wine. After half of the cooking time, add the cubed carrots and the tomato paste diluted with half a glass of water. Season with salt and pepper and cook until the end of the allotted time. Add the grapes 10 minutes before the end. Slice the turkey and place it on a serving plate. Pick the carrots and the grapes from the juice, and put them around the meat. Add the butter worked with the flour to the casserole dish, let it liquefy in the juice, add half a ladle of consommé and while stirring, cook for 5 minutes.
Pour all the juice on the meat and serve hot.
Bouquet: wide array of aromas acquired through maturing, typical of evolved wines. The bouquet is complex and composed of various flavours and nuances.