Time: 1 hour and 40 minutes Difficulty: easy Serves: 4
4 pieces smoked/cured turkey plus bone, such as wing portion
1 onion, chopped
500 g canned borlotti beans, drained
two sprigs of rosemary
extra virgin olive oil as desired
3-5 tablespoons of tomato pulp or passata
salt and black pepper as desired
Simmer the cured/smoked turkey portions with the chopped onion in water to cover, skimming any foam that rises to the surface.
Sauté the drained borlotti beans with a sprig of rosemary to combine their flavours, then set aside.
Heat a few tablespoons of the olive oil in a large pan, then add the tomato pulp (or, if in season, fresh chopped tomatoes) and cook a few moments.
Remove the turkey from its cooking liquid, and add it to the olive oil and tomatoes.
Cook together a few minutes then add the borlotti beans and brown together.
Add several glasses of the turkey and onion stock, and continue cooking for a further 30 minutes, closing with the lid. If necessary, add more stock, and season with salt and pepper, then serve the dish hot.