Turkey Ragout with Spaetzle

Ingredients

• 800 g turkey breast fillet
• 2 tbsp olive oil
• 1 onion
• 2 carrots
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 200 ml red wine
• 200 ml poultry broth
• 400 g diced tomatoes (canned)
• Salt
• pepper (ground)
• caraway seeds (ground)
• 300 g spelt whole‑grain flour
• 6 Eggs
• 20 g butter
• 0.5 bunch Parsley
• 20 g dark chocolate (min 70% cocoa)

Instructions

1. 1.

   Wash and pat dry the meat, cut into bite‑sized cubes. Heat 1 tbsp oil in a roasting pan. Brown the meat over medium heat all sides.

2. 2.

   Peel onion, carrots, and garlic. Dice onion and garlic finely; chop carrots small. Add vegetables to pan and sauté for 2 minutes. Stir in tomato paste, roast for 1 minute, then deglaze with wine. Pour in some broth, add tomatoes, and simmer gently for about 30 minutes. Season with salt, pepper, and caraway. Stir occasionally and add more broth if needed.

3. 3.

   For the spaetzle, mix flour with eggs, remaining oil, and a pinch of salt until a thick batter forms that bubbles. Let rest 20 minutes. Bring plenty of salted water to boil in a large pot. Press batter through a spaetzle press into boiling water. Cook for 1–2 minutes, then lift with a slotted spoon.

4. 4.

   Heat butter in a skillet and toss the cooked spaetzle in it. Wash parsley, shake dry, and roughly chop leaves.

5. 5.

   Remove the turkey ragout from heat, grate chocolate into it. Taste and adjust seasoning. Plate the ragout over spaetzle and garnish with parsley.