Turkey cacciatore

Ingredients

• •  1 tbsp Napolina Olive Oil
• •  1 red onion, finely chopped
• •  3 sprigs rosemary, leaves picked and chopped
• •  1 garlic clove, crushed
• •  4 anchovies
• •  400g can Napolina Chopped Tomatoes
• •  150ml red wine
• •  500g cooked turkey
• •  70g Napolina Green Olives, pitted
• •  1 tbsp grated parmesan
• •  Napolina Penne, roast potatoes or crusty bread, to serve

Method

1.  Heat the Napolina Olive Oil in a large casserole dish, add the onion and cook for 5 mins to soften. Add two thirds of the rosemary, garlic and anchovies and cook for 1 min. Stir in the Napolina Chopped Tomatoes and wine and simmer for 2 mins. Add the turkey and bring to the boil, then cover and cook for 10 mins. Add the Napolina Green Olives and let bubble for a further 5 mins.

2.  Take off the heat and scatter over the parmesan and remaining rosemary. Serve with a side of Napolina Penne, roast potatoes or crusty bread.