1.5lbsturkey loinsbreast slice or shoulders (medallions)
100mlolive oilextra virgin
1tspground pepperfreshly ground
Beat the slices of meat a little with the meat tenderiser and seasoned them with 2 tsp of sea salt and 1 tsp of freshly ground pepper. Clean the four onions and cut them into not very thin slices, they will have to be seen on the plate.
Take a Dutch oven in which heat 1/4 can (100 ml) of extra virgin olive oil. When the oil is hot, fry the slices of meat, (I put them all at once). Put the lid and fried them for about 5-10 minutes on medium heat, turning them, until they got a light almost white colour.
Pour about 3/4 cup of hot water, put the lid on and let it simmer for about 40 minutes, depending on the thickness of the meat.
Add the sliced onion to the pot, mix lightly and add more water if needed, I put 3/4 can hot water. Season with marjoram and a teaspoon of sea salt and simmer under the lid for another ten to fifteen minutes, until the onion softens.
I recommend serving this dish with pasta, I chose fresh tagliatelle, but it is just as delicious with mashed potatoes or rice.