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Frittata Stuffed Turkey Roll (with step-by-step)

Inspired by the Cantele Food Blogger Project, the following recipe comes to us via the popular Italian food blog Cime di Rape. Be sure not to miss the link below for a step-by-step video demonstration for trimming artichokes.

Frittata Stuffed Turkey Roll

Serves 8-10

Ingredients

1 oz. dried porcini mushrooms
8 slices white bread, crusts removed
1 cup cream, plus extra as needed for the frittate
10-12 small artichokes, cleaned and trimmed
8 whole eggs
unsalted butter (for the frittate and the sauté)
salt and pepper
1 bunch thyme
2 turkey breasts (around 4½ lbs.), trimmed, butterflied, and beaten
½ lb. lightly smoked prosciutto cotto, thickly sliced and diced
½ cup Parmgiano Reggiano, grated
6 egg yolks
1 bunch fresh marjoram (or dried)
2 medium-sized onions
extra-virgin olive oil
1 bunch rosemary
1 cup white wine
8 cups beef stock

Soak the mushrooms in warm water for 15 minutes and then roughly chop, reserving their water for the stock.

Soak the white bread in the cream until soft.

Slice the artichokes in half and transfer to a mixing bowl. Add water to cover together with a few tbsp. of vinegar or lemon juice so that they don’t brown.

Click here for a video in English demonstrating how to trim artichokes.

Prepare four small frittata by beating the 8 eggs with a little bit of cream, salt, pepper, and a handful of thyme. Brown the frittatine on both sides using an anti-stick pan with a small amount of melted butter. Reserve.

Strain the bread. In a food processor, combine the prosciutto, Parmigiano Reggiano, mushrooms, egg yolks, bread, and marjoram, salt, and pepper to taste until you achieve a creamy texture that is still thick enough to spread over the turkey breast.

Spread the mixture over the turkey breast and then top with 2 frittatine, just slightly overlapping. Roll the turkey breasts, trimming the excess frittata if necessary and tying the roll with butcher’s string.

Use a wide, large pot to sauté the onions in the olive oil, adding a pat of butter to the oil.

When the onion becomes translucent, brown the turkey rolls on all sides, deglazing with the white wine. Add the rosemary, cover, and simmer for 1 hour.

Slice each of the artichokes into 3 pieces and after 30 minutes, add them to the pot so that they cook together with turkey rolls.

Add broth every so often and as needed so that the turkey does not dry out. Baste regularly with the cooking juices.

When the turkey has cooked through, remove from the pot, reserving the sauce. Let the rolls cool for 5 or 6 minutes before slicing and serving topped with their sauce.

Pair with Cantele Primitivo or Cantele Negroamaro.

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