Vino Cotto Turkey with Green Bean and Sugar Snap Peas Salad Recipe
Vino Cotto Turkey with Green Bean and Sugar Snap Peas Salad Recipe
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
Ingredients:
- 1 litre (4 cups) chicken stock
- 1 orange, thinly peeled rind only
- 20 gm (4cm piece or 1.6 oz piece) ginger, thinly sliced
- 4 garlic cloves, crushed
- 2 star anise
- 1 tsp black peppercorns
- 1 turkey breast (about 1.4kg or 9 oz), skin on
- 200 ml (7 oz) vino cotto
- 350 ml (12.3 oz) each baby green beans and sugar snap peas, trimmed
- 8 peaches, cut into wedges
- 2 bunches baby rocket, trimmed
- 60 ml (1/4 cup) extra-virgin olive oil
- 2 tbsp chardonnay vinegar
- 1 tsp Dijon mustard
Directions:
- Combine stock, rind, ginger, garlic, star anise and peppercorns in a large saucepan over medium heat, simmer to infuse (30 minutes). Add turkey, simmer for 20 minutes, then remove from heat and stand in liquid for 30 minutes.
- Preheat grill to high. Remove turkey from poaching liquid, pat dry with absorbent paper, place on a baking tray, brush with 150ml (5.3 oz) vino cotto, then grill, basting occasionally, until golden (5-7 minutes). Season to taste, cover loosely with foil, set aside to rest (10 minutes).
- Meanwhile, blanch green beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
- Whisk oil, vinegar and mustard in a small bowl to combine, toss through bean mixture. Serve salad with sliced turkey and remaining vino cotto drizzled over.
- Yields: 6 Servings
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
Verified Recipe ✅
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅
Recipe by Rick Browne
Photo by Tina Rupp
Verified Recipe ✅
Embrace the benefits that Vino Cotto will bring to your culinary repertoire. Let its exquisite flavor, versatility, and health-conscious qualities inspire your creativity in the kitchen. Elevate your dishes to new heights with this exceptional gourmet syrup.