Southern sauté with red salsa ®

After great success with our Australian sauté I decided to translate the fresh flavours of the Southern regions of Europe in a sauté. And this is the result:

Preparation time 15 minutes .. Baking 10 minutes


  • 600 g turkey meat
  • sunflower oil
  • 4 tbsp Provençal spices
  • salt & pepper


  • 180 g sun dried tomatoes
  • 100 ml olive oil
  • 3 pcs candied lemon wedges
  • fresh mint, chopped
  • 1 clove garlic
  • salt & pepper


This recipe is my own invention and is really delicious and not just as a sauce for pasta as well as topping for toasts.

Chop the dried tomatoes into small pieces and place in a mixing bowl or mixer. Add the chopped mint at, sliced garlic and finely chopped candied lemon wedges. Finally, add the olive oil and blend until smooth and no ongoing sauce.

Cook the pasta al dente selected as desired in lightly salted water, drain, mix with salsa like to use warm.

Bring the meat seasoned with herbs, salt and pepper, add the oil and mix well by boj. Bak then him on heated pan.

Serve on heated collar, decorated with leaves of mint or basil.


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