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Ingredients:
- 500 g turkey breast
- 500 g rainbow carrots

- 150 g butter
- 200 g shiitake mushrooms

- 4 garlic cloves
- 100 ml amaretto liquor, Italian almond one
- salt and pepper to taste
Preparation method:
- Slice the breast into 4 thin slices.

- Chop the garlic.

- Slice the shiitake mushrooms.

- Slice the rainbow carrots.

- Salt and pepper on both sides the turkey slices.

- Melt 25 g of the butter in a frying pan.

- Gently fry the turkey slices on each side for 1 minute or so.

- Next sautee the carrots: Because I have higher and darker colours and I didn’t want to tint the lighter ones, I sauteed them in two batches in different skillets:
- Heat 25 g of butter in two separate skillets.
- Sautee in one the lighter coloured carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.

- In the other skillet, we’ll sautee the darker ones – purples and darker oranges.

- Separately in another 25 g of butter sautee lightly the shiitake mushrooms.


- Add to this skillet the seared turkey fillets, the chopped garlic, pour over the amaretto and add a bit more of butter. Add salt and pepper to taste and simmer for 3-4 minutes over low heat.

- Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendour of the sauteed rainbow carrots.


Ingredients (8 persons):
- 1 turkey (4-5 kg)

- 1 kg quince

- 1 kg purple/black grapes

- 4 bay leaves
- a few mild chilli peppers

- 1 kg Brussels sprouts
- 100 g butter
- 100 g fresh hazelnut kernels
- 1-2 tablespoons crushed sage
- salt an pepper to taste
Preparation method:
- Wash the quinces and cut them in halves.
- Place the halved quinces in the oven and bake them at
200 C for about 1 hour until very fragrant and soft, melting.
- Salt and pepper the turkey inside and outside.
- Stuff the turkey’s cavity with the grapes and bay leaves.
- Get the quinces out of the oven, skin them and core them.

- Cook separately over medium-low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
- Meanwhile, place the turkey in an ovenproof dish.
- Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into the oven preheated at 180 C.

- Sieve the liquid from the pot with the seeds and skins, forming a jelly-like thicker liquid.
- Every 20-30 minutes glaze the turkey with the quince jelly.


- Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
- Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
- Slice thinly the chilli peppers.

- Add the sliced chilli peppers to the caramelizing quince pan, stir-frying for another few minutes.

- Wash and clean the Brussels sprouts.
- Slice thinly the hazelnuts.

- In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.

- Take off the lid and stir-fry for another few minutes until the water evaporates.
- Remove the turkey from the oven and let it cool for about 20 minutes before carving.

- Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chilli gravy.

