A delicious combination. The structure, freshness and elegance of the wine perfectly complement the rich flavour of the turkey meat and the intensity of flavour and texture of the alheira. The apple brings some sweetness to the dish, enhancing the fruity notes of the Vinha das Romãs.

Give it a try. Just follow the recipe.

Ingredients

(serves 4 people)

500 gr thin turkey steaks

Salt and pepper to taste

1 alheira (Portuguese poultry sausage)

1 apple

4 garlic

2 teaspoons of paprika

Olive oil to taste

200 ml of white wine

750g of new potatoes with skin 

200 gr of fresh spinach  

Preparation

Arrange the steaks on a cutting board so that they are close together. Season with salt and pepper. Remove the skin from the alheira and place in a frying pan with the grated apple. Leave to cook. Place this filling on the steaks and spread out. Roll up the steaks into a roll and tie with kitchen string. Put 2 minced garlic, salt, paprika and plenty of olive oil in a bowl and mix together. Spread this mixture on the roll and coat well. Place on a baking tray and drizzle with white wine and more olive oil. Leave to marinate for about half an hour. Then bake in a preheated oven at 200ºC for around 45 minutes (if necessary, cover with aluminium foil and add more wine and water so the sauce doesn't dry out).

Boil the potatoes in salted water and add them to the baking tray 15 minutes before the end. Put a drizzle of olive oil and the remaining chopped garlic in a frying pan, add the spinach and let it sauté slightly.

Remove the string from the roll and slice. Serve the slices with the potatoes and sautéed spinach.

Enjoy!