Turkey Strips with Organic Balsamic Vinegar

Straccetti di Tacchino all’Aceto Balsamico di Modena IGP Bio
Ingredients

Ingredients for 4 servings:

  • Turkey Breast  – 500 g
  • Organic Balsamic Vinegar of Modena IGP – 50 ml
  • Parmigiano Reggiano aged for 30 Months – 60 g
  • Extra Virgin Olive Oil – 5 tbsp
  • Rocket to taste
  • Salt and pepper to taste

Instructions:

1. With a sharp knife cut the turkey into strips.
2. Take a large pan, put 4 tablespoons of extra virgin olive oil and, when it’s hot, add the meat and cook it well, on high heat and turning often, until they have a nice golden crust .

Straccetti di Tacchino all’Aceto Balsamico di Modena IGP Bio Organic Balsamic Turkey Strips

3. Add salt and pepper to taste. Then pour the balsamic vinegar letting it evaporate for a minute.

4. In a serving dish lay the rocket and place the turkey strips over it. Add flakes of Parmigiano Reggiano, a few drops of extra vergin olive oil and balsamic vinegar. Serve hot.

Straccetti di Tacchino all’Aceto Balsamico di Modena IGP Bio Organic Balsamic Turkey Strips
Buon Appetito!

Here is the video of the recipe (switch on English Subtitles):