Turkey Breast with Tomato & Mozzarella
More From: Curious Food
Posted March 19th, 2010 by Matt Kane
Who ever said Turkey was just for Christmas? I tried this recipe out at the start of the week but I couldn’t get my hands on Turkey breast so I used chicken instead. It turned out really well, but there is definitely a distinctive difference in taste between the two, so I’d be eager to try out the old Christmas bird for something a little different – even if it is only the start of Spring.
You’ll probably agree this is quite a versatile dish in terms of wine matching. There are no really big flavours there that will stick out like a sore thumb, so my advice would be to pick a wine that doesn’t stand out like a sore thumb either. A delicate white or a light red.
The Ortonese Malvasia is an ideal partner to poultry and mild cheese. Pinot Noir would be my red choice. Domaine Chateau d’Eau Pinot Noir is a lovely food partner, but lets not forget the amazing quality coming out of New Zealand as well. The Waipara Springs Pinot Noir 2008 is in that more youthful, lighter style that I’m after for this dish, and will more than hold its own when it comes to that rich tomato sauce, as well as everything else.
Video courtesy of Look and Taste.