Turkey with Romanesco, pecorino and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Romanesco220 g
• Potatoes150 g
• Pecorino8 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil10 g
• Saltto taste

Contains: lactose,

In season: November – February

Method

1. Put a pan of water on to boil. Meanwhile peel the potatoes and cut them into roughly 2 cm cubes; break the Romanesco into small florets and wash them.
2. When the water boils salt it and cook the potatoes and Romanesco together for 8 minutes, until a fork just goes in; drain well.
3. Heat half the oil with the crushed garlic clove and the chilli in a wide frying pan over medium heat, add the vegetables and sauté for 6–8 minutes, until golden in places; salt them and remove the garlic.
4. Salt the turkey breast slices, heat the remaining oil in another frying pan over medium-high heat and cook them for 3 minutes per side, until golden and cooked through.
5. Serve the turkey with the vegetables and finish with the grated Pecorino.