Sliced ​​turkey alla Romana

1.

Wash the meat, pat dry and cut into thin strips. Heat 1 tablespoon of oil in a coated pan. Fry the meat in it for about 2 minutes. Cut the Parma ham into strips and fry them for about 2 minutes until crispy.

2.

In the meantimeWash the sage and pat dry. Pluck leaves from the stems. Season the meat with salt and pepper and remove from the pan.

3.

Prepare the pasta in boiling salted water according to the instructions on the packet. Add 1 tablespoon of oil to the frying pan. Fry 4 sage leaves in it carefully for 1-2 minutes. Meanwhile, clean, trim and halve the mushrooms.

4.

Drain the sage on kitchen paper. Wash the cherry tomatoes and cut in half. Fry the mushrooms and cherry tomatoes in the pan for 2-3 minutes.

5.

Finely chop the remaining sage. Season the tomatoes and mushrooms with salt and pepper, deglaze with the marsala, stock and whipped cream. Add the meat, sage and ham and simmer for 2-3 minutes. Stir in the sauce thickener and simmer for 1 minute.

6.

Arrange with pasta on plates and garnish with a fried sage leaf each. Grated Parmesan cheese tastes good with it.