22 December 2012,02:44 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Cut the turkey into bite-sized pieces. Heat the oil in a pan. Fry the turkey until golden brown on all sides.
  • Transfer to a pudding basin. Gently fry the garlic and leeks in the same pan until cooked but not brown.
  • Add the mushrooms, tomatoes, vinegar, wine and 1 tablespoon of the basil. Season very well with salt and pepper.
  • Bring to the boil and pour the sauce over the turkey. Cover with foil and place in a steamer or a saucepan half-filled with boiling water.
  • Cover with a tight-fitting lid and steam for 20 minutes.
  • Two minutes before serving the fricassee, put the pasta and oil into the boiling water. Be careful not to overcook the pasta.
  • Drain well, season and stir in the remaining chopped basil. Divide the pasta between 4 warmed plates.
  • Spoon on the turkey and sauce. Garnish with basil leaves.
  • Serve at once while piping hot.


  • 2 kg boneless turkey pieces, skinned
  • 2 tablespoons Cooking oil
  • 4 cloves garlics, peeled and crushed
  • 4 leeks, trimmed, washed and finely sliced
  • 500 grams cap mushrooms, wiped and trimmed
  • 1 kg chopped tomatoes
  • 100 ml red wine vinegar
  • 100 ml red wine
  • 4 tablespoons chopped basil
  • Salt
  • Freshly ground black pepper
  • 750 grams angel hair pasta
  • 2 tablespoons olive oil basil leaves, to garnish

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