GTFE

Braised chopped turkey with black olives and tomato sauce

main courses

• 1 lb boneless turkey, in chunks for stewing
• ¾ cup dry white wine
• 1 ½ pomodoro pelato di Napoli (Naples peeled plump tomatoes) (about 2 cups)
• ¼ cup oil-cured or other savory Mediterranean black olives, pitted
• several slices dried porcini mushrooms, cut up (or mushroom powder)
• 3-4 tablespoons extra virgin olive oil
• 1 clove garlic, whole or lightly crushed
• 1 bay leaf
• several sprigs each: rosemary and sage
• salt and pepper to taste
• chili flakes to taste (optional)

In a deep sauté or frying pan, heat the oil with the garlic and herbs until they are fragrant and the garlic is golden. Add the chopped turkey, and let it brown, stirring from time to time. It should only take a few minutes. Add the white wine and cook over moderate high heat to evaporate; then add the peeled tomatoes, 2-3 tablespoons of water, the olives and the mushrooms. Salt and pepper (if you like also add a pinch of chili flakes). Cover and braise the turkey stew over a low heat for about 20 minutes. Check the cooking every now and then: if the sauce thickens too much, add a little water. Serve the braised turkey and tomatoes very hot accompanied with good, country-style bread.