The turkey is cleaned and chopped in not very large portions, salt and pepper it and fry it in a clay casserole.
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| Ingredients to make Mallorcan turkey scalds: |
| 1/2 ud. turkey kg. potato olive oil 1 branches small 50 gr. almond or hazelnut roasted 25 gr. piñón 1 slice bar bread 1 ud. Large onion salt pepper 1 head garlic 1 laurel leaf 3 dl. Jerez wine |
Ingredients to make Mallorcan turkey scalds:
2. When golden is added the onion that we will have previously cut into fine strips, sautéing everything well.
3. The garlic head is added, the bay leaf, the pine nuts and the dry Jerez vessel, in addition to the oregano taking care to cover the pieces and slice of the turkey with enough water cooking everything over fire not very alive.
4. 2 For the garrison, once the potatoes that we will also have cut to dice are also peeled.
5. 3 For the sauce in the same oil we will fry the slice of bread and then crush it in the mortar with a wooden mace along with the almonds or hazelnuts incorporating everything together, potatoes and crushed mixture, in the casserole of the meat cooking it for 15 minutes approximately, seasoning it at ease.
6. This typical dish of our Christmas is much tastier if it is allowed to stand half an hour before serving it since with it the sauce takes shape and the rations are not felded.
