Turkey and Green Chile Al Forno
- 2 poblano chile peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound ground turkey (80/20 blend)
- 1/2 cup diced onion
- 2 teaspoons minced fresh garlic
- 3 tablespoons all-purpose flour
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Kosher salt and fresh cracked black pepper
- 1 cup low-sodium chicken stock
- 1 1/2 cups heavy cream
- 1 cup frozen corn, thawed
- 12 ounces penne rigate
- 2 cups panko breadcrumbs
- 3/4 cup finely grated Parmigiano-Reggiano
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 lime, zested
- 2 cups creme fraiche
- 4 ripe Roma tomatoes
- 1/4 bunch fresh flat-leaf parsley
Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.