Turkey Breast + Sauce Q u i and j the

Turkey Breast + Sauce Q u i and j the

Ingredients
1 large smoked turkey breastsliced ​​into very thin slices

Cheese Sauce:
1 small box of cheese catupiry100 grs. grated Parmesan cheese100 grs. pecorino cheese or gorgonzola1 can of cream with the serum1 spoon (soup) of butter1 tbsp (tablespoons) finely chopped basil3 tbsp (tablespoons) chopped parsley with stems, put the dish before serving.1 cup kirche (cherry brandy) or white wine
How to Prepare:
Beat cream cheese in mixer cheese with sour cream, butter, add the grated Parmesan cheese and gorgonzola.
If it becomes too hard add more cream.If it gets too soft add more grated Parmesan cheese, to form a thick cream.
Once the cream cheese is ready, add the basil and Kirche.
While not using the cream cheese keep in the refrigerator, covered with plastic wrap.Can serve everything cold, ie, turkey breast and cheese saucePlace turkey breast in a baking dish greased with butter, go arranging a layer of sliced ​​smoked turkey, another sauce until done.
The last layer is put up molho.e grated Parmesan cheese.
Bake gratin in the preheated oven weak l50 ° C to blushis (optional).
Before serving sprinkle chopped parsley and drizzle
Note:
You can use turkey breast, chester and also chicken, bakedor smoked.

Sauce II
White Sauce:
2 cups hot milk cow2 tablespoons all-purpose flour2 tablespoons butter filled
How to Prepare white sauce:
Bring a pan to the fire, throw the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until thick and fluffy.If you did not practice combine milk off the fire.
If you want you can add 2 tablespoons of grated Parmesan cheese

* You can replace half the milk cow for cream *
If you want you can also bake gratin.