Holiday meal for two: Turkey ballotine stuffed with morels (Preorder now for delivery/pickup between December 18 and December 31)

For 2 people

For a memorable holiday dinner, nothing beats gathering around a good traditional meal with loved ones. Since turkey is a holiday staple, we offer it as a ballotine filled with a flavorful stuffing that keeps the meat tender and juicy! For the occasion, we offer a package including everything needed to prepare a festive dinner for two. You can then adjust the meal quantity according to the number of guests at the table and add some of our products from the holiday menu..

The box includes:

• Sardinian gnocchi starter with squash
• Endive and radicchio salad
• Turkey ballotine stuffed with morels
• Beetroot concassé, stracciatella, and pomegranate
• Parsnip purée, roasted vegetables, and marinated cranberry
• Meat jus with burnt chili
• Homemade brioche bread and whipped butter
  

**The logs are not included in the box. You can pre-order them here.**

PRELIMINARY STEPS

- Take the meat and Gorria chili butter out of the refrigerator at least 30 minutes before starting to cook.
- Preheat the oven to 375°F.
- Fill a large container with hot water (about 50°C).
- Bring a pot of water to a boil for the gnocchetti.

* You can start preparing the cold starters while the hot dishes are cooking.

TURKEY BALLOTINE

- Do not remove the meat from the vacuum-sealed bag. Place the bag in the container of hot water for 15 minutes.
- Remove the lid from the vegetables for 15 minutes.
- Remove the meat from the bag and place it on a baking sheet. Reheat the meat in the oven for 7 to 10 minutes. Let rest for 5 minutes.
- Remove the lids from the parsnip purée and the Édouard & Léo sauce and reheat them in the microwave for 2 minutes or in 2 small saucepans.
- Slice the meat and arrange all the elements on the plate. Garnish with Édouard & Léo sauce, petals, and cranberries.

GNOCCHETTI SARDI

- Remove the gnocchetti from the bag and cook in a pot of salted boiling water for 3 minutes.
- Remove the lids from the squash purée and the cacio e pepe sauce and reheat them in the microwave for 2 minutes or in 2 small saucepans.
- Once the pasta is cooked, mix it with the cacio e pepe sauce.
- Place the hot squash purée at the bottom of a serving bowl and add the gnocchetti coated in sauce on top.
- Garnish with pangrattato, basil shoots, and parmesan shavings.

WINTER ENDIVE SALAD

- In a bowl, mix the endive and radicchio leaves with the lemon-maple vinaigrette.
- Arrange on a plate and garnish with pears, puffed rice, and blood sorrel shoots.

BEET SALAD

- Place the stracciatella on a plate.
- Arrange the beets on the stracciatella with the pomegranate apple vinaigrette and marinated shallots. Garnish with arugula and pumpkin seeds.

BRIOCHE BREAD AND GORRIA CHILI BUTTER

- Remove the lid from the brioche bread and bake it in its packaging for 5 minutes.
- Serve with the Gorria chili butter.

* BEST CONSUMED WITHIN 2 TO 3 DAYS AFTER RECEIPT.

WINTER SALAD WITH ENDIVES
Endive, radicchio, marinated pear (white balsamic vinegar, sugar, salt, white wine), blood sorrel, wild rice, vinaigrette (preserved lemon, salt, pepper, olive oil, maple syrup).

Allergens: Sulfites.

BEETROOT SALAD
Red beetroot, arugula, stracciatella, pumpkin seeds, vinaigrette (lemon, olive oil, pomegranate, white balsamic, shallot, salt, pepper).

Allergens: Wheat, sulfites.

TURKEY BALLOTINE
Turkey: egg white, morels, mushrooms, salt, pepper, cream, parsley, truffle paste.

Allergens: Eggs, dairy products.

Parsnip purée: parsnip, butter, salt, white balsamic vinegar.

Allergens: Dairy products, sulfites.

Roasted vegetables and condiment: parsnip, carrot, Brussels sprouts, marinated cranberry, marinated cipollini onion (white balsamic, white wine, sugar, salt).

Allergens: Sulfites.

Édouard & Léo sauce: shallot, thyme, veal stock (carrot, garlic, onion, beef & veal bones), red wine, salt, pepper, butter, burnt chili paste (red pepper, Portuguese chili, water, sugar, white balsamic vinegar, salt).

Allergens: Sulfites, dairy products.

GNOCCHETTI SARDI
Gnocchetti: egg, durum wheat semolina, white flour, olive oil, salt.

Allergens: Eggs, wheat.

Cacio e pepe sauce: 35% cream, butter, onion, pepper, salt, parmesan.

Allergens: Dairy products.

Purée: butternut squash, butter, salt, white balsamic.

Allergens: Dairy products, sulfites.

Garnishes: pangrattato (breadcrumbs, parsley, lemon), basil, parmesan.

Allergens: Wheat, dairy products.

BRIOCHE BREAD AND GORRIA CHILI BUTTER
Flour, butter, egg, yeast, salt, milk, sugar.
Butter and Gorria chili.

Allergens: Wheat, eggs, dairy products.

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Producer: Edward and Leo