Turkey Medallions on Mushroom Cream

Cover with basil leaf and a slice of bacon, stick with a wooden skewer, season, fry in olive oil, sprinkle with grated Parmesan and gratinate in the stove.

Make the black pasta ‘al dente’ in salted water and olive oil, drain and dress with juice of a lemon, herbs of salt, Provence, pepper and freshly chopped parsley.

For the sauce, sauté onion slices in olive oil, add mushroom slices, extinguish with white wine, add whipping cream and a piece of stock cube.

Refine with pepper, salt, herbs of Provence and freshly chopped parsley.

Winery Feiler-Artinger from Austria

Our tip: Use a deliciously spicy bacon for a delicious touch!

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