Turkey Scapece is a cold second course to be eaten after a day of resting in the refrigerator in its cooking liquid.
A seemingly simple dish that should rest to give its best in terms of flavor.
This Turkey Scapece deviates a lot from the original recipe that in many Italian regions is prepared, for example zucchini scapece or even eggplant scapece.
The word “Scapece” is a Neapolitan term that derives from the Spanish “escabeche” and literally means vinegar sauce, used since ancient times mainly to preserve fish.
Let’s cut to the chase and go right under the photo to discover how to prepare Turkey Scapece, but first, take a look below at other tasty recipes that can be prepared with turkey thighs or drumsticks.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Turkey Scapece
- 1.76 lbs turkey thigh (or drumstick)
- 2 white onions
- 1 red bell pepper
- 2 carrots (large or 3 medium)
- 2 cloves garlic
- 1/2 cup white wine
- 2 sprigs rosemary
- 3 leaves bay leaves
- 1/2 cup white wine vinegar
- 4 tbsps extra virgin olive oil
- to taste black peppercorns (freshly ground)
- 2 pinches salt
- 1.41 oz black olives (and green)
- 1 stalk celery
Preparation Turkey Scapece
First, remove the skin from the turkey and then cut strips of meat not too small, making sure to remove the cartilages.
You should get long bites about 2 inches each.
Peel the onions and carrots and clean the bell pepper from the stalk and internal seeds, then cut the vegetables into sticks about the size of the turkey.
Cut the celery stalk into pieces about 1 inch long.
In a saucepan with high and wide enough edges, heat the extra virgin olive oil with the peeled but whole garlic cloves.
Add the turkey and brown it well on all sides, it will take about 10 minutes.
Deglaze with wine and let it evaporate over high heat, then add the vegetables, bay leaves, and rosemary.
Braise everything for another 10 minutes, then add the white wine vinegar and ground black pepper (or peppercorns), and if you like it spicy, you can add 1 whole chili pepper.
Add a couple of tablespoons of water, cover with a lid, and lower the heat, allowing it to cook for another 20 minutes.
Check occasionally, stirring the Turkey Scapece to ensure it doesn’t dry out too much; if it does, just add a little hot water.
Poke the vegetables with a fork and when they’re very tender, turn off the heat.
Add the pitted black and green olives.
Transfer the Turkey Scapece to a baking dish, covering it with the cooking liquid, close the dish with plastic wrap, and let it cool.
Then put it in the refrigerator to marinate for at least 4 hours (if you’re short on time), ideally making it the day before and allowing it to rest for at least 12 hours so that the flavors penetrate and concentrate.
How to store Turkey Scapece
You can store it in the refrigerator for 3 or 4 days, well closed in a preferably glass dish with a lid.
Other recipes
If you want to see other types of recipes, you can return to HOME
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