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Pavo en Pepitoria
Turkey in Almond Sauce


Serves 8: 

  • 1 small turkey, jointed, or 2 kg turkey parts
  • Salt and pepper
  • Flour
  • 5 tbsp olive oil or lard
  • 40 gr almonds, blanched and skinned
  • 6 cloves garlic, peeled
  • 50 gr (2 slices) bread, crusts removed
  • 1 onion, chopped
  • 1 clove
  • 10 peppercorns
  • 1/2 tsp saffron
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 140 ml dry sherry or white wine
  • 250 ml chicken broth
  • 1 bay leaf
  • 2 hard-boiled egg yolks

If using a whole turkey, the backs, wings, and giblets can be used to make stock. Rub the turkey pieces with salt and pepper, then dredge them in flour. Heat the oil or lard in a frying pan and fry the almonds, 4 cloves of garlic, and the bread slices until they are golden. Skim out and re­serve. In the same oil, brown the turkey pieces very slowly on both sides, adding the chopped onion. Remove the turkey to an earthenware cazuela or a deep pan. In a mortar, grind the clove, peppercorns, and saffron with the salt. Add the fried garlic, the remaining 2 cloves of raw garlic, al­monds, and bread (this can he done in a processor), then the parsley. Dilute this mixture with some of the wine and stir it into the turkey pieces. Add the re­maining wine and broth. Bring to a boil, then sim­mer, covered, very gently until the chicken is tender. Mash the egg yolks with a little of the liquid and stir it into the casserole to thicken the sauce.

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