1 turkey breast
For the vinaigrette
Lemon juice to taste
1 handful of parsley
Fennel leaves
1/2 cup of chicory
Salt to taste
For the farofa
1/2 cup of cassava flour (water flour)
2 tablespoons of olive oil
1 medium onion, cut into julienne strips
2 tomatoes, cut into julienne strips
1 green pepper, cut into thin strips
1/2 cup of coconut milk
100g of small shrimp
Salt to taste
1 turkey breast
For the vinaigrette
Lemon juice to taste
1 handful of parsley
Fennel leaves
1/2 cup of chicory
Salt to taste
For the farofa
1/2 cup of cassava flour (water flour)
2 tablespoons of olive oil
1 medium onion, cut into julienne strips
2 tomatoes, cut into julienne strips
1 green pepper, cut into thin strips
1/2 cup of coconut milk
100g of small shrimp
Salt to taste
Wash the turkey and place it in a baking dish with the vinaigrette for 2 hours
While that's happening, prepare the farofa: In a pan with olive oil, sauté the onion until it starts to brown
Add the shrimp, tomatoes, and green pepper and cook until they're tender
Add the coconut milk and cassava flour
Mix well and season
Grease a baking dish with olive oil. Reserve
Open up the turkey breast and fill it with the farofa
Close with toothpicks
Place the turkey in the baking dish, drizzle with a little olive oil, and bake in a medium oven (180°C), preheated, for 30 minutes
Remove from the oven and serve with jambu rice.
