Ingredients
- 300 g Penne pasta, cooked al dente
- 300 g Turkey fillet
- 3 PCs medium tomatoes
- 150 g Adyghe cheese
- 180 ml milk
- 2 tbsp butter
- 1 tbsp flour
- 4 sprigs fresh dill
- ½ tsp dried Basil
- 1 PC chicken egg
- salt, pepper
- vegetable oil for frying
How to Make It
- Turkey fillet cut rather finely and fry in the pan for five minutes, then cover and cook another 8-10 minutes.
- While preparing the Turkey, make the sauce: finely chop two sprigs of dill and set aside. Then in a skillet or saucepan with a thick bottom, melt the butter, add the flour and fry it for 30 seconds, stirring constantly with a spatula. While stirring, pour the milk, add salt and cook until thick.
- To separate egg whites and yolks. Stirring, add in the dill sauce and the yolk. In a greased baking dish put the Penne, top to distribute the Turkey, season with a little salt if necessary.
- Pour on top of Turkey sauce and smooth movements to distribute it over the surface, then lightly shake the form from side to side so that the sauce coated the pasta. Dice the tomatoes and soft cheese, chop the remaining dill, combine all together, add egg white, salt, pepper, Basil and stir.
- To put on top of the content of the form, spread evenly, cover with a lid or foil and place in preheated to 220°C oven. Bake for 25 minutes, then remove lid/ foil and give the dish to brown for about 15 minutes.
