Vodka sauce (actually tomato and vodka sauce) is a classic addition to Italian pasta. Apparently there's something in the alcohol that enhances the taste of the tomato sauce, even if (most of) it cooks off. I thought it would also complement tiny morsels of fried turkey just right. And right I was. Enjoy :)
Last year: Smoked salmon pizza (Italian).
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: Bacon-wrapped baby corn, Spicy chocolate truffles and Pissaladières (French caramelized onion tarts).
Ingredients (serves 3):
- 400 g turkey meat
- 300 ml tomato puree
- 2 large tablespoons Philadelphia cheese
- 50 ml vodka
- salt to taste
- 1 tablespoon olive oil
Heat the olive oil in a medium pan and add the turkey, cut into bite-sized cubes. Season with salt and let it fry on medium heat:
When the meat is cooked, add the tomato puree and the vodka. Stir well and let everything cook for 15 more minutes until the sauce is reduced. At the end, stir in the cream cheese and let cook for 1-2 more minutes. It's ready. Transfer to serving plates and dig in! :)