There are a lot of dead relatives of mine probably rolling over in their graves reading this title. Then they’re going to read the recipe and get over it!!! Welcome in the end Summer Harvest. This stew is chock full of flavor and my favorite summer vegetables. It’s a perfect dish for those cool, rainy summer nights (yes they exsit). This is a Dr. Prosciutto original that was inspired by what I received from my local farmer this week, and the unusually cool weather we had in my area. This recipe makes enough for 6:
- 2 lbs diced turkey meat (breast, thigh, whatever)
- 2 tbsp garlic, sliced
- 1 c. leeks, sliced 1/2 inch and rinsed
- 1 c. fennel, slice 1/2 inch thick
- 2 tomatoes, large dice
- 1 c. white wine
- 1 1/2 c. dry white beans, soaked
- 1 qt. chicken stock
- 1 c. zucchini sliced 1/4 inch thick (1/2 moon)
- 1 c. yellow squash sliced 1/4 inch thick (1/2 moon)
- 1 medium yellow or red bell pepper, sliced 1/2 ich thick
- 2 tbsp chopped basil
- 1 tbsp chopped oregano
- Ricotta Cheese (Optional Garnish)
- Start about 2 tbsp of olive oil in a hevay bottom pot, on medium heat. Sweat your leeks, garlic and fennel for about 5 minutes.
- Add the tomatoes and cook for another 5 monutes.
- Add your wine and let it reduce until almost dry.
- Add the turkey and let it stem just a bit. We dont’ want to get color in this because it’s goign to be a white stew (“blanquette” for thoes if you who need proper terms)
- After abotu 6-7 minutes add your beans and chicken stock. Now let this simmer for about 60-90 minutes covered.
- When the turkey and beasn are tender, add your basil and the rest of the vegetables. Cook for another 8-10 minutes and serve straight from the pot.
Ciabatta, Ciabatta, Ciabatta. If you couldn’t tell that’s the bread I recommend grilling and serving next to this, with some salted Ricotta, or another soft cheese flavored with some herbs or oil. Goat cheese and truffle oil comes to mind too, if you want to take this peasant stew high brow. As always leave me some comments and get creative with those garnishes.