Christ­mas cac­cia­tore

Takes 35 mins to make, 25 mins to cook Serves 4


1 tbsp Napolina olive oil

1 red onion, finely chopped

3 sprigs rose­mary, leaves

picked and chopped

1 gar­lic clove, crushed



400g can Napolina chopped toma­toes

150ml red wine

500g cooked turkey

70g Napolina green olives, pit­ted

1 tbsp grated parme­san Napolina penne, roast pota­toes or crusty bread, to serve

1. Heat the Napolina olive oil in a large casse­role dish, add the onion and cook for 5 mins to soften. Add two thirds of the rose­mary, the gar­lic and an­chovies and cook for 1 min. Stir in the Napolina chopped toma­toes and wine and sim­mer for 2 mins. Add the turkey and bring to the boil, then cover and cook for 10 mins. Add the Napolina green olives and cook for a fur­ther 5 mins.

2. Take off the heat and scat­ter over the parme­san and re­main­ing rose­mary. Serve with a side of Napolina penne, roast pota­toes or crusty bread.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.