Adriana Pacifici's Turkey Roll

Recipe Ingredients

4 lbs	1816g / 64oz	Boned turkey breast
3		Garlic cloves - cut in half
		Salt - to taste
		Freshly ground black pepper - to taste
6 slices		Prosciutto or cooked ham
4		Eggs
2 tablespoons	30ml	Chopped parsley
		Butter or margarine - as needed
6		Mortadella
		Fresh rosemary sprigs or dried rosemary leaves
1/2 cup	118ml	Olive oil
1/2 cup	118ml	White wine
1		Onion - sliced
1		Shallot - sliced

Recipe Instructions

Have butcher remove all turkey bones and butterfly meat to spread out into a flat sheet. With a sharp knife, make 6 random incisions in breast and place garlic half in each. Sprinkle with salt and pepper to taste. Cover with a layer of prosciutto slices.

Beat eggs with salt and pepper to taste. Stir in parsley. Heat 1 to 2 tablespoons butter in large nonstick skillet over medium heat. Pour in eggs and cook to soft, whole round omelet or frittata (do not overcook), 2 to 3 minutes. Cool slightly.

Place omelet over prosciutto. Top with mortadella slices. Roll breast as tightly as possible, jellyroll fashion, and tie with string all around. If using fresh rosemary, insert sprigs under strings; if using dried rosemary, rub turkey roll with dried herb. Season to taste with salt and pepper.

Heat oil in large Dutch oven or roasting skillet over low heat. Add turkey roll and cook to brown evenly, turning occasionally. Increase heat and sprinkle with wine. After about 5 minutes or after wine has evaporated, add 1/3 cup butter, onion and shallot. Reduce heat to low, cover and simmer 1 hour or until meat thermometer inserted in roll reaches 165 degrees. Baste top occasionally.

Let stand about 15 minutes before carving. Cut into thin slices and arrange on serving platter. At time of serving, heat sauce and pour some over slices and pass remainder.

Source:
"The Los Angeles Times, 07-26-2000"

Rating

Average rating:

10 (2 votes)

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