Ingredients for 1 serving
  • Turkey (fillet) – 200-300 g
  • Zucchini – 1 pc.
  • Penne rigato “Dobrodeya”
  • Onion – 1 pc.
  • Carrot – 1 pc.
  • Champignons – 100 g
  • Sunflower-seed oil – 30 ml
  • Salt and flavoring – at option
  • Greens (basic, fennel etc.) – for serving
  • Parmegiano
Cooking Instructions
  1. Boil the Dobrodeya penne rigato in the salted water until al dente condition.
  2. Peel the washed vegetables, cut into the unified pieces.
  3. The turkey fillet to be washed, dried and cut into small pieces, seasoned with salt and pepper.
  4. Fry the turkey fillet on the warmed sunflower-seed oil over medium heat for no more than 3 minutes.
  5. Then add the mushrooms and zucchini to the meat and add a glass of water. Smother the stew, stirring occasionally, for about 6-8 minutes. Then it is possible to add onions and carrots. Continue to simmer over low heat for 10 minutes.
  6. Remove from the heat, add penne rigate in the frying pan, mix and place in an oven (200º C) for 10 minutes.

Serve on a large platter, decorated with fresh greens and Parmigiano cheese flakes.

Bon appetit!

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