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White meat kebabs, very lean, with lean-sour sauce

(Spiedini di carni bianche, magrissime, in salsa magra)

  • A)
  • 8 kebabs of white meat (chicken, rabbit, turkey) with the grease removed (prepared by the poulterer)
  • a quite thick chopping of 2 medium white onions and of 2 ribs of celery
  • 30 grams of margarine
  • 6 spoons of olive oil
  • a small bunch of well-tied thyme
  • a glass of white wine
  • white flour
  • salt
  • B)
  • a "shake" of:
    5 garlic cloves
    the peel of 2 lemons (only the yellow part)
    the juice of 4 lemons
    a small spoon of fennel seeds
    a big pinch of dried oregano
    a small bunch of parsley (reduced in small pieces)
    10 leaves of basil
    the leaves of a small bunch of "dragoncello", of "santoreggia" and of rosemary
    3 leaves of sage
    1/2 liter of warm skimmed milk
    a vegetable stock cube
    salt and white pepper
Put in a wide tin oil and margarine and brown, very lightly, the chopped vegetables with the bunch of thyme for about 10 minutes. Then put the kebabs, lightly dipped in flour, and cook them for 10 minutes at a medium heat. Then increase the heat, bathe with wine, make it evaporate for 3-4 minutes, drop the heat and let them cook.
At the same time blend all the staff at point B), less the lemon juice and, once it is well homogenized, pour it on the kebabs, which are on the tin, until they are completely covered. Then adjust the heat for a very slow cooking taking care that nothing will stick on the bottom of the tin - cook for about 10 minutes. Taste and adjust the quantity of salt, drop also the juice of 4 lemons, switch off and serve these kebabs with a type of French beans, called "fagiolini burrini", which are boiled and seasoned with the same sour sauce of kebabs.
This is a recipe created to please dietetic paranoia (it is difficult to hide some references of the work of Michel Guerard, even if there is a big ideological - and not only ideological - distance dividing the two worlds and ways of cooking).
The use of herbs is not only a French prerogative; we can say that our herbs have a major potential than the ones of France, due to the different climate.

A Giuseppe Alessi recipe
Translated by Gianna Toni


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