Main Courses
STUFFED TURKEY ROLL WITH SACLÀ SUN-DRIED TOMATOES & RICOTTA, SERVED WITH SACLÀ TAGGIASCA OLIVE SAUCE
25
Minutes
4
People
Ingredients
- Turkey breast, butterflied 2.2 lb
- Ricotta cheese 3.5 oz
- Saclà sun-dried tomatoes 10
- Fresh mint 1 small bunch
- Almonds 1.4 oz
- Aged pecorino cheese 1.8 oz
- Olive oil
- Butter 1 knob
- Garlic 2 cloves
- Rosemary 1 sprig
- Saclà Taggiasca olives 1.8 oz
- Dry white wine 6.8 fl ozSalt
METHOD
- Prepare the filling by adding the almonds, pecorino, mint, ricotta and well-drained Saclà sun-dried tomatoes to a food processor
- Blend until smooth and creamy, then set aside
- Lay the turkey breast on a work surface and spread the filling evenly over the surface using a spoon
- Roll the meat tightly into a log and tie securely with kitchen twine
- Season the outside with salt and black pepper, massaging the seasoning into the meat
- Brown the turkey in a casserole dish with 3 tbsp of olive oil and the butter, turning occasionally without piercing the meat, until evenly golden
- Pour in the white wine and let the alcohol evaporate, then add the peeled garlic and rosemary
- Cover and cook over low heat for 40 minutes, turning the roast occasionally
- Add the Saclà Taggiasca olives to the pan sauce, cover again and cook for about 20 more minutes
- Remove the kitchen twine, slice the turkey roll and serve with the pan sauce and Taggiasca olives spooned over the top
In this recipe
TAGGIASCA OLIVES
180 g
Italian pitted Taggiasca olives, characterized by their small size and distinctively rich, slightly nutty flavor, in Extra virgin olive oil.
