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Grilled Turkey Legs with Balsamic Vinegar Sauce
This dish was born from a Jewish tradition, usually made with goose meat,
and has been modified for turkey: a variation that is not really Latin but
Anglo-Saxon. However, the European influence is evident in the accompanying
sauce which reflects a tradition that goes back to the sixteenth century.
4 legs of turkey
1 tbs. butter
4 very thin slices of pork fat
bread crumbs
For the sauce:
3 tbs. balsamic vinegar
1/2 tsp. thyme
2 bay leaves
1 clove of garlic, chopped
1 scallion, chopped
2 tbs. broth
1 oz. butter
1 tbs. flour
chopped parsley
salt and pepper
Brown the turkey legs in butter. Wrap them in the fat slices and tie with
thread. Bread the legs and cook them on the grill.
Prepare the sauce by mixing in a pan the balsamic vinegar, bay leaves,
thyme, garlic, scallion, salt, and pepper. Cook the sauce until it is
reduced to one third. Add the broth and then seive. Melt the butter in a
pan, mix in the flour, and add the broth mixture and chopped parsley. Add
the turkey legs and lay the food on a warm serving dish.
Wine recommendation: Rubesco of Lungarotti (Torgiano), Centine Villa Banfi
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