Turkey Breast + Sauce Q u i and j the

Turkey Breast + Sauce Q u i and j the


ingredients

1 large turkey breast smoked
sliced ​​into very thin slices


Cheese Sauce:

1 small box of cream cheese cheese
100 grs. grated parmesan cheese
100 grs. pecorino cheese, or gorgonzola
1 can of cream with serum
1 spoon (soup) of butter
1 tbsp (tablespoons) finely chopped basil
3 tbsp (tablespoons) chopped parsley with stems, put the dish before serving.
1 cup of kirche (cherry brandy) or white wine

How to Prepare:

Beat cream cheese in a mixer the cream cheese with the milk, butter stir in 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 cream cheese keep in the fridge, covered with cling film.
You can serve it cold, ie, turkey breast and cheese sauce
Place turkey breast in a greased refractory butter, check 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 preheated oven weak l50 ° C to stain
is (optional).

Before serving sprinkle chopped parsley and drizzling

Note:

You can use turkey breast, chester as well chicken, baked
or smoked.


Dressing II

White Sauce:

2 cups hot milk cow
2 tablespoons all-purpose flour
2 tablespoons full of butter

How to Prepare the white sauce:

Bring a pan to fire, place the butter and let it melt add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If not practical mix the milk off the heat.

If you want you can add 2 tablespoons of grated Parmesan cheese


* You can substitute half the milk cow for cream *

If you want you can also bake in the oven for browning.