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his is the main dish of Mexican cooking and is still prepared
for special occasions. It is said that this legendary
dish was created in the XVIIth century at Puebla (where
it gets its name), by Andrea da la Asunçion, a
Sundayna nun from the Convent of Santa Rosa, for the visit
of the Spanish Viceroy. The original recipe envisaged
more than one hundred ingredients and now has far fewer.
Nevertheless it is still considered a great aphrodisiac
as it has peppers and chocolate and is, therefore, served
at wedding feasts.
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Mole Poblano
de Guajolote
Turkey in mole plobano
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for 10/12 people
1 turkey weighing approx. 4 kg./9 lb. in pieces - 4 garlic
cloves - 1/2 onion - 1 tablespoon coarse-grained salt
- 4 l. water.
For the sauce: 1 large cup extra-virgin olive oil - 220
g./8 oz. red peppers - 300 g./10 oz. green peppers - 100
g./3½ oz. fresh green chili peppers - 4 fresh red
chili peppers - 750 g./1 lb. 10 oz. tomatoes - 1 chopped
onion - 8 gloves peeled garlic - 150 g./5 oz. peeled almonds
- 100 g./3 ½ oz. shelled, peeled peanuts - 6 coriander
cloves - 4 grains black pepper - 4 cm./1½ inch
cinnamon sticks - 1/2 teaspoon aniseed - 100 g./3½
oz.; sultanas softened in lukewarm water - 90 g3 oz.;
bitter cocoa - 1 tablespoon sugar - 2 tablespoons salt
- 1/2 cut toasted sesame seeds.
In a pan place pieces of
turkey, cleaned onion, peeled garlic and salt, cover with
water and bring to the boil. Cook over moderate flame
for 1 h. until the turkey becomes tender. Drain, keep
stock and keep turkey to one side.
For sauce: heat two tablespoons oil in a pan and place
red and green pepper and fresh green chili peppers in
(without seeds and white membranes to obtain a less spicy
sauce), gently simmer until they soften, drain peppers,
keep oil and simmer onion, garlic; put to one side and
in the same oil toast almonds, peanuts, coriander cloves,
pepper grains, cinnamon and aniseed for 5/8'.
In a baking tray arrange tomatoes and red chili peppers
and place in oven under grill until the skin turns black;
to help peel, place in a plastic food bag, close, leave
to rest for 10/15' and peel.
Place the peppers, chili peppers, tomatoes and all the
other ingredients in a blender, add sultanas and blend.
In a pan heat a cup of oil, pour in cream and cook for
5', stirring: add cocoa, sugar, still stirring. When it
starts to boil add 4 cups turkey stock, cover and cook
over a low flame for 20', add salt.
Add turkey, cover and cook for 10' with a lid. Serve turkey
hot covered with toasted sesame seeds.
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Versato
Santa Margherita
Full-bodied and harmonious
red produced with Merlot grapes, partly refined
in steel tanks and partly in French oak casks. Deep
ruby, bright, full lingering bouquet with hints
of marasca mixed with vanilla. Fresh, velvety slightly
herbaceous taste, of great texture and with right
tannic degree.
Serve at:
18° - 20° C.
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