Turkey with salsa verde and boiled potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Parsley15 g
• Capers5 g
• Anchovies in oil2
• White wine vinegar5 ml
• Bread15 g
• Potatoes220 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, fish, sulphites,

Method

1. Bring a pan of water to the boil and salt it, then lower the heat until it barely simmers, add the turkey breast and poach it for 20 minutes, until firm and white inside; turn off the heat and let it cool slightly in its broth so it stays juicy.
2. Meanwhile peel the potatoes, cut them into roughly 3 cm pieces and cook them in another pan of boiling salted water for 15 minutes, until a fork slides through easily; drain.
3. Make the salsa verde: cut the crust off the bread and soak the crumb in the white wine vinegar, then squeeze it out. Wash and dry the parsley and pick the leaves; drain the capers and the anchovies in oil.
4. Finely chop the parsley, capers, anchovies and bread with a knife, transfer to a small bowl and bind with the oil into a thick sauce; taste and add salt if needed.
5. Slice the turkey thinly and serve it with the salsa verde and potatoes.