Prep
30 minCook
1 h 30 minReady In
14 hLevel
MediumRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 500 g turkey breast | |
| 1 bunch of green asparagus | |
| 250 g ricotta cheese (Italian fresh cheese) | |
| 4 eggs | |
| 40 g of butter | |
| 3 tbsp. of muscat de Rivesaltes | |
| Cavenna in powder | |
| Salt, pepper |
| 1. | Shorten the asparagus stalks by 2-3 cm and cook them in boiling salted water for about 10 minutes. Spread them out on a cloth. Mix the turkey breast with muscatel, eggs, ricotta, two pinches of cayenne, salt and pepper. Put in the refrigerator for 30 minutes. |
| 2. | Turn on the oven at (180 °C). Blend the asparagus, pass through a sieve and mix with the stuffing. Pour the preparation into a buttered terrine and cover with buttered parchment paper. Place the terrine in a dish filled with hot water up to 2 cm from the edge. |
| 3. | Bake in the oven for 1 hour and 15 minutes. Let the terrine cool and put it in the fridge for at least 12 hours. When ready to serve, turn out onto a platter and present with a yogurt and lemon sauce or mayonnaise enriched with orange juice and zest. |
| 4. | Our advice : Push the blade of a knife into the in the center of the terrine, it must come out It must come out without any adhering part. |
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