San Donato’s Recipes Advent Calendar: Saffron Turkey
Think of a golden, savoury, velvety coat for your turkey and then think of pairing it with the wonderful Vernaccia di San Gimignano, selection Angelica.
If your mouth’s already watering, no worries, because so is ours, since today we are preparing a San Donato classic: Tacchino allo zafferano!
A recipe that allows us to use all 3 of the San Gimignano Golds: Vernaccia, Saffron and Extra Virgin olive oil.
San Gimignano is not only famous for its towers, its crisp white wine and extra virgin olive oil, it is also well known for this ancient red spice coming from Persia in a flower, that was believed to have aphrodisiac properties as well as plenty antioxidants and vitamins.
Without further ado, let’s begin!
INGREDIENTS
- 1 Turkey breast
- Flour qb
- Extravirgin olive oil qb
- 1 clove of garlic
- Herbs q.b.
- Sage
- Parsley
- ThyMe
- Vernaccia di San Gimignano (preferably Angelica) – 1 cup
- Saffron – a bunch of pistils
- Hot Water – 1 cup
- A pinch of salt
- Pepper q.b.
Cut the turkey breast into smaller cubes then coat them with flour, don’t be sparse!
In the meantime, in a large glass, put your saffron stem and cover it with one glass f boiling water, to release the spices aromas.
Tend to the pan and coat it, once hot, with a generous drizzle of olive oil, a clove of garlic – make sure you remove the germ beforehand to make it more digestible – and your sage and thyme onto medium-high heat.
Once it sizzles, add your flour coated turkey and cook for a few moments.
Saute with wine wine once it’s browning and then add your lemon zest, your saffron in water and a pinch of salt and pepper.
Cook for a few minutes on medium heat and voilà your golden turkey is ready to serve!
Make sure you serve it with a glass of Angelica, whose complex oaky notes of the barrique perfectly enhance the saffron’s floral taste!
P.S. Chicken also works wonders for this recipe 😉
