Festive Kachiatore Turkey Breast with Porcini Mushrooms

Italians usually cook Kachiatore from chicken breasts. For Christmas and New Year's table, we have chosen turkey breasts.

Ingredients

• 1 large turkey breast fillet
• 500 g fresh or thawed porcini mushrooms
• 500 g chopped tomatoes in their own juice
• 2 yellow bell peppers
• 2 large onions
• 6 cloves of garlic
• 1 medium bunch of parsley
• 150 ml dry white wine
• olive oil
• 1-2 tsp honey
• salt, freshly ground black pepper

Directions

1. Season the turkey breast on all sides with salt and pepper. Peel the onions and bell peppers, cut into small cubes. Chop the parsley and garlic.
2. Fry the turkey breast in olive oil until golden brown on all sides in a deep-frying pan or deep saucepan. Place on a plate.
3. Add oil to the brazier, fry the bell peppers and onions with salt over high heat, stirring occasionally, for 5 minutes. Add garlic, fry for 20 sec. Pour in the wine, bring to a boil, evaporate by a third. Add the tomatoes along with the liquid, season with salt and pepper, bring to a boil and remove from heat.
4. In a clean skillet, fry the coarsely chopped mushrooms in oil over high heat until golden brown on all sides. Place the mushrooms in the sauce along with the parsley.
5. Slice the breast across the grain in 2cm slices - the cut should be almost halfway. Dip the breast into the sauce and spread the sauce over all the cuts. Then hold the top of the breast together with two skewers so that it forms a whole piece again. Place the broiler on low heat and cook, covered, pouring sauce over the breast from time to time, about 30 minutes. Serve the turkey hot with the sauce. Before serving, slice the meat across the grain with a sharp chef's knife.