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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim away all traces of fat or gristle from the turkey breast and sauté it with half of the butter, sprinkling the brandy over it when the butter begins to crackle. When the meat is cooked let it cool, cut it into thin strips, and return it to the drippings in the pan. | 2. Heat pasta water, salt it, and cook the sedanini. | 3. While they're cooking, reheat the turkey with the cream, seasoning the mixture to taste, and melt the remaining butter. | 4. Drain the pasta and season it with the melted butter and about half the cheese. | 5. Stir the turkey sauce into it, decorate with shaved truffles, and serve with more grated cheese on the side. | 6. The wine? I'd go with a Chardonnay or a Sauvignon from Friuli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	350			6846.4024	992.2322	152.8038	229.2056
turkey breast	400			207936.4716	255.3606	43155.9379	2699.5261
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
brandy	3	ounces		75.65	0.0	16.83	0.425
salt				-	-	-	-
parmigiano		cup	grated	75.65	0.0	16.83	0.425
truffle			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.