Small and delicious spiced rolls, strung on a skewer and stuffed with goodness: here are my turkey bowls. One leads to another.
Imagine the classic Apulian capocollo bowler hats taking a trip around the world, changing clothes and slipping into a South Indian pantry, turning into turkey bowler hats with a tasty filling and the unmistakable color of the spices Tandoori.
The Tandoori Masala is a blend of Indian spices characterized by the intense red of paprika, pimento and chilli pepper. It takes its name from the Tandoor, the typical terracotta oven that reaches very high temperatures, used for cooking, meat and fish on the spit, bread and vegetables.
I used this mix to create a batter with which to massage the meat of my turkey bowls, marinating it for a few hours to transfer its characteristic color.
Even the filling, strictly as a pantry in the spirit of the project #AprolaDispensaeCucino, recalls the scents of India: bread soaked in coconut milk, black mustard seeds, cumin and fennel, chopped onion, garlic and ginger, an egg to give cohesion, a sweet potato to add flavor and texture.
A recipe made in collaboration with Hague and its turkey meat, 100% Italian, raised on the ground, without the use of antibiotics.
post made in collaboration with AIA
ingredients for 12 bowls
THING
- 12 very thin slices of turkey breast
- 2 tablespoons of Tandoori Masala powder
- 1 tablespoon of olive oil
- Salt and Pepper To Taste
- for the stuffing
- ½ sweet potato
- 1 slice of bread
- 1 clove of garlic
- 2 cm of fresh ginger
- ½ shallot
- ½ teaspoon of cumin seeds
- 1 teaspoon of black mustard seeds
- ½ teaspoon of fennel seeds
- 1 egg
- coconut milk to taste
- seed oil to taste
HOW TO PREPARE SPICY TURKEY BOMBETTE
First of all I took care of the meat, which must be very thin (otherwise I recommend you beat the slices with a meat pulp). I sprinkled the meat with spices Tandoori and sprinkled with oil, massaging to give color and flavor to the meat (use gloves!). After transferring the meat to a food bag, I left it to marinate for at least 2 hours.
In the meantime, I took care of the filling: I toasted the 3 seeds in a non-stick pan, after a couple of minutes I added a drizzle of oil and sautéed the finely chopped garlic, ginger and shallot. I peeled, diced and transferred the sweet potato to the pan and brought it to cooking, then turned off and left to cool. To the filling, seasoned with salt and pepper, I combined the egg and bread, soaked in a little coconut milk.
I spread my marinated slices on the work surface and I made the bowls, placing a spoonful of filling in the center of each slice and closing in a "ball" shape. I closed them temporarily with toothpicks and sealed in a little seed oil in the pan of the sauté, cooking about 5 minutes on each side until the surface is golden, turning them gently. I then slipped them on the skewers (removing the toothpicks) and placed them on a baking sheet covered with baking paper.
I baked, oven at 180 degrees, for about 15 minutes, turning them only once. I served with a Greek yogurt sauce and fresh herbs from the garden.
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