No.118 Turkey Leg Ragu Bianco

For me turkey is not just for Christmas. It’s more flavourful than chicken and cheaper too. I’ve used a relatively cheap cut of turkey to make a non tomato based ragu, called ragu bianco. Ragu bianco’s are traditionally a pork stew served over pasta. By using turkey it’s somewhat lighter.

The key to getting this right is the long simmer. You need time to get all the flavours to meld together. Add plenty of capers, cracked black pepper and Parmesan at the end.

Time: 4 hours

Serves: 8

Difficulty: take your time

1 Turkey Leg (1.5-1.8kg/ 3-3.5 pounds)

200g of Mushrooms

2 Carrots

2 Stalks of Celery

500ml of Chicken Stock

500ml of White Wine

6 Cloves of Garlic

2 Bay Leaves

2 Sprigs of Thyme

10 Black Peppercorns

150ml Single Cream

50g Hard Cheese like Parmesan

Cornflour (optional)

Capers to serve

1. Break the turkey leg down into pieces that will fit into your large casserole pot (that has a lid). If you are struggling remove the bones but make sure you keep this to add back into the pot.

2. Add a little oil to the pot and on a medium heat brown the turkey. Then remove from the pot.

3. Finely dice the onion, mushroom, celery and carrot. Add to the pot and sweat until softened.

4. Return the turkey to the pan and add all the remaining ingredients apart from the cream, cornflour and capers. Cover and simmer for 3 hours.

5. Check periodically on the turkey and add more water if needed.

6. After three hours remove the turkey and remove the bones and any skin. Remove the bay leaves and any floating peppercorns. Shred the turkey and return to the pot.

7. Continue cooking and reduce the liquid to to thicken. Add a little cornflour if required.

8. Before serving add the cream and mix well. Salt and pepper to taste.

9. Serve over any long pasta or with potatoes. Top with capers.

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