Aragonese-style Testi di Turco

Ingredients

In this Aragonese adaptation of Testi di Turco, we incorporate the unique flavors and ingredients of Aragonese cuisine. While the original Italian version focuses on herbs like basil and oregano, the Aragonese version highlights spices such as smoked paprika and saffron. Additionally, the Aragonese version often includes local vegetables like bell peppers and tomatoes, adding a touch of freshness to the dish. We alse have the original recipe for Testi di Turco, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until fragrant.
3. 3.
   Add the cubed meat and cook until browned on all sides.
4. 4.
   Stir in the sliced bell peppers and diced tomatoes.
5. 5.
   Sprinkle smoked paprika and saffron threads over the mixture.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender.
8. 8.
   Serve the Aragonese-style Testi di Turco hot, garnished with fresh parsley.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked salt to the dish.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Aragonese-style Testi di Turco with crusty bread or steamed rice to soak up the flavorful sauce. It pairs well with a fresh green salad or roasted vegetables on the side.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables and tender meat to shine.