Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that is fine because those juices will be used to dress the pasta. Although you need to start the night before, the active time for preparing this dish is only 5 minutes:
- 1 minute to season the turkey thigh with salt and pepper and vacuum seal it
- 1 minute to set up your sous-vide at 74C/165F and put the turkey in there
- 1 minute to bring a large pot of water to a boil and add the pasta
- 1 minute to shred the turkey
- 1 minute to bring the juices from the bag to a boil and to mix the pasta and shredded meat with those juices
This 5 minute/4 ingredient dish is so delicious that it doesn’t even require freshly grated parmigiano, but you are allowed to add it if you like. For a more decadent version, make fresh egg tagliatelle from scratch and use those instead. It will be divine! For a full meal, serve it with a nice salad on the side, which you can throw together while the pasta is cooking.
For 2 servings
300 grams (.66 lb) turkey thigh, without skin and bones
150 grams (.33 lb) dry egg tagliatelle, or 225 grams (.5 lb) of fresh tagliatelle
salt and freshly ground black pepper
Season the turkey with salt and freshly ground black pepper, and vacuum seal.
Cook sous-vide for 24 hours at 74C/165F (a few hours shorter is fine, too).
Bring a large pot of water to a boil. Add salt and the pasta, and set the timer for al dente.
Pour the juices from the bag into a pan.
Shred the turkey meat.
A minute before the pasta is ready, bring the juices in the pan to a boil, then turn down the heat to very low.
Add the shredded turkey meat…
…and the pasta…
…and stir until well mixed.
Serve on preheated plates. Grated parmigiano is okay but not needed.
Kibbeling is one of the most popular Dutch fish snacks. The name has been derived from kabeljauwwang (cod cheek), although nowadays a lot of kibbeling is no longer made from actual cod cheeks but from other pieces of cod, hake, or haddock.