Turkey Pizzaiola

Pizzaiola is a nice, simple Italian sauce that goes really well with pasta, and can (obviously) be used as the main topping for a pizza (hence the name).

Method

Cut the turkey escalopes into bite-sized cubes, then brown in a glug of olive oil.

Finely chop the onion, peppers and garlic and add to the turkey pieces, cook until the onions are translucent.

Add the tin of tomatoes, oregano, chilli powder & sugar, and simmer until the turkey is cooked through.

Season to taste (I like lots of black pepper) and add the fresh basil to wilt immediately before serving.

Serve mixed in with some fresh egg pasta, and sprinkle with freshly grated parmesan.

Ingredients

Chilli Powder (optional) ½ Tsp
Dried Oregano ½ Tsp
Chopped Tomatoes 1 Tin (400g)
Green Bell Pepper ½
Red Bell Pepper ½
Cloves Of Garlic 2
Medium Onion 1
Turkey Escalopes 2
Sugar ½ Tsp
Salt & Freshly Ground Black Pepper To Taste
Freshly Torn Basil Leaves 1 Handful
Parmesan Grated

Hints 'n' Tips

This is a versatile recipe, you can substitute the turkey for lots of things - bacon works really well.

Accompaniment

Louis Jadot Macon Blanc - Featured BBC 2 What to eat now

Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.