Cook the Book: Catalan-Style Turkey

Ingredients

• 3 tablespoons olive oil 
• 2 tablespoons pinenuts 
• 0.5 cup prune- cut to pieces pitted
• 0.7 cup raisins 
• 3  onion red thinly sliced
• 1 cup tomatoes chopped
• 6  turkey legs 
• 3 cups water 

Equipment

• bowl
• frying pan

Directions

1. Put the raisins and prunes in a bowl and pour in the sherry or vino rancio.
2. Let soak for 12 hours.
3. Thinly slice the onions. Season the turkey with salt and pepper.
4. Put a wide pan over medium heat, then add almost all of the oil. Brown the turkey for 10 minutes, until golden all over.
5. Add the onions. Try the onions and turkey for about 10 minutes, stirring often, until the onions are caramelized and dark golden brown.
6. Drain off the sherry or vino rancio from the fruit, then add it to the pan.
7. When most of the vino rancio has evaporated, add the chopped tomatoes and continue to cook until everything is well caramelized.
8. Pour in the water, reduce the heat and simmer for 30 minutes.
9. Add the raisins and prunes. Cover the pan and let cook for another hour, or until the turkey is very tender and the sauce is thick and tasty.
10. Meanwhile, heat the remaining oil in a frying pan, then add the pine nuts. Cook over low heat for about 5 minutes, stirring often until golden.
11. Put the turkey onto a serving dish, cover with the sauce, raisins, and plums. Finish with a sprinkling of pine nuts.