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  • Turkey Breast Roll

    Turkey breast is a perfect alternative to chicken. The flavor is different enough to make poultry interesting again! Turkey breast roll is a good alternative to Thanksgiving turkey if you are cooking for a small party. It also makes a perfect Sunday dinner and is even delicious served cold in sandwiches.

    YIELD: 8 SERVINGS
    • 2 pounds (908 g) turkey breast, skin on, boneless
    • 4 slices prosciutto
    • ½ 16-ounce bag frozen spinach, boiled and squeezed dry
    • ½ cup (118 mL) grated pecorino cheese
    • Salt, to taste
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 1½ cups (354 mL) dry white wine

    1. Preheat the oven to 350°F (180°C).

    2. On a flat surface, place the turkey breast skin side down and pound it until it is of equal thickness throughout (about ½ inch [1 cm]).

    3. Cover the turkey breast with slices of prosciutto. Distribute the cooked spinach evenly on top of the prosciutto, leaving a ½-inch (1-cm) border on all sides, and sprinkle with the pecorino cheese. Roll the breast tightly and tie it with kitchen string. Season with salt on the outside.

    4. In a large, oven-safe pan, heat the olive oil over medium-high heat. Add the turkey roll-up and brown on all sides, about 12 minutes. Add the wine and cook for 2 minutes, until it starts to evaporate. Cover the pan with foil, transfer it to the oven, and bake for 25 minutes, or until the internal temperature of the meat reaches 165°F (74°C). Use a meat thermometer to make sure the turkey does not overcook.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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