Tricolour roast turkey
INGREDIENTS
INGREDIENTS FOR 6 PEOPLE
600 grams of roast turkey
3 courgettes
500 grams of carrot
1 red pepper
Salt, olive oil and cayenne pepper
PREPARATION
Finely chop the three vegetables and brown them in a separate frying pan with olive oil, salt and cayenne pepper, then mix all together in a single bowl and leave to cool.
Slice the roast turkey into slices about three and half millimetres thick and using a serving dish, arrange uniform layers alternating the turkey with the seasoned vegetables.
Continue creating the layers until all ingredients have been used up.
RECOMMENDED WINES
Light red wines best accompanying this dish include:
Pinot Nero della Val d'Aosta
Regaleali Rosso