A strong winter requires strong food, but since we were spared these plagues this winter, at least if we knew not to waste money on boots, coats, hats and deep boots, we kept to a fairly light menu all the time.
Well, now, so that the winter doesn’t pass as if it hadn’t even happened, it’s time, at least at the very end, to season it with spicy food. Not so much hot in taste, but in weight. For the stomach, first of all.
But who doesn’t love turkey with grinders ?!
Ours chef Steva does it like this!
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For four people, you need it 500gr grinders, one cube for soup, 500gr turkey fillet, 400gr cheese, 50g parmesan, 1/2l neutral sour cream, 1 sour cream and spices to taste, with, pepper and spice mixture.
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To begin with, cut the turkey into cubes, season to taste and place in an oiled pan to fry and get a nice crust. Remove the meat from the pan. Pour neutral and sour cream into the same pan, add the spice mixture to taste and cook until it boils.
Meanwhile, boil the soup cube in half a liter of water.
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Dip the grinders in the soup to soften. Then arrange them in a deep, refractory bowl to cover the bottom. Determine the amount of grinders per layer yourself, depending on how much you like the dough. You put a row of turkey, a row of sour cream over the grinders and, as a third layer, grated cheese and parmesan go. Repeat the process until you are done with all the ingredients.
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Bake in a preheated oven, at 200C, for about 40 minutes, until nicely browned.
We wish you a pleasant lunch!
Source: Sito&Rešeto by www.sitoireseto.com.
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