Tagliatelle with turkey

Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that […]

via Tagliatelle with Sous-Vide Turkey Thigh — Stefan’s Gourmet Blog

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