Difficulty: easy
Method: 15
Cooking: 45
Difficulty: easy
Method: 15
Cooking: 45
Dice onion and mushrooms.
Brown over medium heat with butter and a clove of garlic.
Season with salt and pepper.
Remove sausage casing and place meat in a bowl.
Add white toastie bread mixed with grated Parmigiano Reggiano, egg, milk, and a sprinkling of nutmeg.
Stir until the mixture is homogeneous.
Lay out overlapping slices of turkey breast on a sheet of cling film.
Cover with the mushroom and sausage mixture, spreading evenly.
Use the film to roll the turkey and stuffing into a sausage shape.
Remove film and tie the roll with food twine.
Heat extra virgin olive oil on the hob in an oven-safe pan.
Add the roll and brown each side.
Once well browned, add thyme or rosemary sprig and transfer pan to the oven, preheated to 200 °C.
After around 20 minutes, add white wine and cook for another 20 minutes.
Remove the roll from the oven and allow to rest for around 10 minutes before slicing.
Serve, drizzling with the cooking juices.
This dish is easy to make in advance: The best way to get a roll that is still soft and succulent is to prepare it a day in advance and store it, uncooked, in the refrigerator. The next day, simply cook it as per the recipe, which will also allow you to use the accompanying cooking juices.
This can also be made well in advance and then stored in the freezer for up to 30 days.
You can substitute chicken or capon for the turkey.
300 g sliced turkey breast
20 g extra virgin olive oil
1 sprig thyme or rosemary
90 g white toastie bread
50 g Parmigiano Reggiano, grated
60 g pork sausage
1 egg
90 g white button mushrooms
30 ml milk
10 g butter
1 small onion
1 clove garlic
Salt and pepper to taste
Nutmeg
White wine
Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.
