Turkey rollata with chestnuts, preparation
1) Put the turkey breast on the cutting board, open it well and with a meat mallet thin it as much as possible.
2) Pour in a saucepan a drizzle of oil with aromatic herbs and chopped shallot, unite the coppa into cubes, the bacon and the chopped sausage. Gradient with half wine, unite the cabbage in strips, the chopped fennel barbine, the peeled chestnuts, the plums and the chopped apple. Scented with a pinch of cinnamon and cook for 20 minutes, dipping with the hot broth. Switch everything to the mixer, combining the egg and the Grana Padano and spread the mixture on the rump.
3) Roll up the meat on the filling, tie it up with kitchen twine, put it on an aluminum foil, wet it with the remaining wine, add salt, close the foil and bake in a hot oven at 180 ° for 1 hour and 15 minutes.
4) Remove the meat from the foil, castings the cooking juices, do it thicken and serve it with the meat. Decorate as you like.
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