Turkey overlays in the tern
Mains
Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Turkey overlays in the tern
| 0,8 | tsp | Curry |
| 1 | tray | Pasta, fresh |
| 1 | Peppers, Red | |
| 1,5 | tbsp | Salt & pepper |
| 2 | tbsp | Oil |
| 4 | pcs | Bredbladdet parsley, minced |
| 8 | Spring onions | |
| 800 | g | Turkey thighs, diced |
Instructions for Turkey overlays in the tern
To prepare the Turkey overlays in the tern recipe, please follow these instructions:
Oil is heated on the forehead, curry is "burned off" and turkey tops added. Season with salt and pepper. Step for 5-6 min.
Pepper fruit is cleansed and cut into strips, spring onions are cleansed and cut into slices on the slant. Add the meat to the vegetables and fry for 2-3 minutes. The parsley is chopped fine.
Pasta is boiled, driped in sieve and turned with the meat on the forehead. Sprinkle with parsley before serving.
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