turkey breast and fennel skillet · Italy
A savoury Italy-inspired Studio variation with fennel, turkey breast and a fragrant finish.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the fennel and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the fennel and cook for a few minutes.
Add the stock, cover and simmer for 10 minutes until the vegetables are tender.
Cook the turkey breast in a separate frying pan until the centre reaches at least 74°C.
Combine the cooked main ingredient with the vegetables. Stir in the extra virgin olive oil, dried oregano, fresh basil and taste before serving. Serve straight away.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.