Turkey scalopps in souce

Ingredients for 4 people

600 g turkey breast slices

2 leeks

2 yellow onions

500 ml vegetable broth

200 ml fresh cream

50 saffron stigmas

Flour

2 pats of butter

1 glass of white wine

Salt and pepper

Peel and finely chop the leeks and the onions. In a saucepan let sizzle a knob of butter with vegetables, until  browned and add a bit of broth.
Cook for about ten minutes and if it is necessary, add broth.
Once cooked, blend in the mixer adding the cream and the saffron. Adjust the sauce with salt and pepper and keep warm.

In a large pan, heat the remaining butter.  Flour the meat and cook on both sides until it gets brown.
Pour in white wine. Add salt and pepper and serve, sprinkling the meat with saffron sauce.

If you don’t like creamy sauces, you can make a lighter plate replacing the cream with vegetable broth or skim milk.

Barbara Torresan, Zafferano,
Guido Tommasi Editore, Milano 2011, p. 29
www.guidotommasi.it/zafferano