Ingredients

• 700 g turkey breast
• 400 g Potatoes
• 200 g Porcini mushrooms
• 200 g Chanterelle mushrooms
• 60 g grated Parmesan
• Laurel
• Savory
• Shallots
• Extra virgin olive oil
• salt
• pepper

Boil the potatoes in salted water, starting from cold, with a teaspoon of peppercorns and 2 bay leaves for 30-40 '. Meanwhile, clean the porcini and chanterelles, cut them into chunks and sauté them in a pan with a sliced ​​shallot and a drizzle of oil for 6-7 '.

Drain the potatoes, peel and mash them; season with parmesan, a sprig of chopped savory, salt and pepper and mix them; also add the mushrooms to obtain the filling for the meat.

Open the piece of rump like a book, roll it out in an even layer and beat it with a meat mallet, to thin it evenly. Fill it with the filling, then roll it up to obtain a sort of salami.

Tie the roast with kitchen string, so that the filling does not come out, place it on a baking sheet covered with baking paper, grease it well with oil and salt it. Cut 5-6 shallots in half, without peeling them, and surround the roast with them, add a few sprigs of savory and bake at 190 ° C for about 40 '.

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