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Roman recipes

Bresaola of turkey breast in sweet and sour sauce of vinegar, onion, fresh erbs and strawberries


1 kg organic turkey breast
500 grams salt
500 grams sugar
100 grams mixed herbs (fennel, oregano, thyme, mint)

Take the turkey breast and take out skin and nerves, cover with salt, sugar and herbs. Refrigerate for 24/36 hours, depending on the size.

Afterwards, keep it always in the fridge and cover it with herbs and black pepper. Cut  the turkey breast into thin slices, marinade on the instant with strawberry vinegar drops. Decorate with salad and put on the plate few must drops and strawberries. Put salt, black ground pepper and extra virgin olive oil from Sabina area.

Related to: Secound courses