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.