Involtini di tacchino
Turkey roulades
Turkey roulade How-To. Simple and easy-to-do recipe with turkey breast cut into thin slices. The filling is made with Italian pancetta (unsmoked bacon) and rosemary. Step-by-step recipe with nutrition facts too.
- 500g (1.1 pound) large and thin slices of skinless turkey breast
- 80g (2.8 ounces) unsmoked bacon, in a piece
- 1 tablespoon dried chives
- A large twig of fresh rosemary
- 3 tablespoons extra virgin olive oil
- 200 ml (6 3/4 fluid ounces - 1/2 plus 1/3 cup) dry white wine
- Salt
- Time:
preparation: 15 minutes
cooking: about 20 minutes
total: 35 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 291 (kCal) 15 % GDA (*) - 1218 (kJ)
Protein: 34.2 (g) 69 % GDA
Total fat: 17.1 (g) 25 % GDA
Total carbohydrate: 0.0 (g)
Sugars: 0.0 (g)
Place the slices of turkey on the table surface.
Season with salt.
Prepare the filling.
Chop bacon and rosemary leaves very finely.
Add dried chives and stir.
Put some filling on each turkey slice, roll them up and fix with
a toothpicks.
Arrange the turkey roulades in a saucepan with the olive oil.
Brown them.
Douse with the wine, cover and lower the flame.
Simmer until the
sauce is reduced.
Serve hot.
Note
- - You can bake your turkey roulades instead of cooking them in a saucepan with the same ingredients. Bake for about 30 minutes a 200° C (400° F).
- - Add some onion (finely sliced) to the olive oil, if liked.
What's the right wine ?
Our suggestion is: Chianti Classico Colli Senesi (a red Italian wine from Tuscany).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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