Spicy turkey stew with tomato, Italian recipe “all’arrabbiata”.
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Total: 1 h Diners: 3
The all’arrabbiata sauce is a classic of Italian cuisine and more specifically of Rome, where they claim the paternity of macaroni prepared in this way. The penne all’arrabbiata are an institution in the neighboring country and, like everything good, you have to know how to use it for many different purposes. On this occasion, starting from that sauce we are going to cook in it, instead of pasta, some turkey cubes to get a lot of flavor in a stew in which tomato, garlic and chili are essential. A bit following in the footsteps of Fokacha, that Spanishized trattoria, which used this spicy sauce to go with tuna.
Although in Spain we are not very prepared to eat spicy food, the truth is that little by little and thanks to foreign influences, we are increasingly taking the plunge with some sauces and preparations. A good start could be a tataki of tuna with spicy mayonnaise, a spicy Mexican rice or directly make our own homemade sweet chili sauce; so we can calibrate the intensity. Because yes, one of the most important things when cooking with spice is to know how to correct a stew when we overdo it, something that is not always so easy. Here, the spiciness will be given by the cayenne but also a little garlic and the good thing is that we will play with the acidity and sweetness of the tomato.
Of course, you can use this sauce for turkey, chicken, pork or even beef. You will only have to be careful in the cooking of each thing, just as if you decide to make a cod or a tuna with tomato a little more cheerful. This time I have not added the classic pecorino cheese, but if you feel like it is always more than welcome; never miss if the main ingredient is pasta, of course.
Spicy turkey stew with tomato
Ingredients
. Turkey in cubes, 400 g Garlic cloves, 3 pcs Cayenne, 4 -6 pcs Shallot, 2 pcs Extra virgin olive oil, 2 tablespoons Salt, c/s Ground black pepper, c/s Crushed tomato (if with herbs, the better), 400 g Cherry tomatoes, 16 pcs Sugar, a pinch (optional) Fresh parsley, to taste
Chop the turkey with the help of a knife and season with salt and pepper. We will have to get bite-sized pieces, but not too small so that they are not too dry and overdone. Sauté the turkey in a frying pan over very high heat with a little oil, so that it browns completely on all sides. Set aside.
Step 2
In the same frying pan, add a little more oil and brown the peeled and filleted garlic cloves with the cayenne. When they begin to color, add the peeled and finely sliced shallots. Brown everything lightly, being careful not to burn because it is something that happens very quickly and, with garlic, it is very bitter.
Step 3
Add then the crushed tomato, if it is with added herbs it will give a more special point to the sauce but if you don’t have it you can always add a little oregano, thyme or whatever you like. Let it cook over low heat for about 10 minutes and then add the cherry tomatoes.
Step 4
Let it cook with the cherry tomatoes, salt, pepper and sugar for about 20 minutes, covered because otherwise it jumps very easily. The sauce will have to condense so it is best not to cover completely, always leave a crack open to breathe and evaporate.
Step 5
When the sauce is ready add the turkey, lower the temperature to the minimum and cook for 10 more minutes so that the meat is well seasoned and finishes cooking. It should not be raw, but if we cook it over high heat it would be overcooked and too dry.
Step 6
Finish, if desired, with the pecorino cheese and also with some abundant fresh parsley leaves. Both inside the stew and outside. This is a dish that travels perfectly in a pie dish and also freezes perfectly.
