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SECOND MEAT
Tuesday, February 25 2014 00: 00

turkey roll with artichokes

Written by Azdora
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Roll stuffed turkey roast Roll stuffed turkey roast mangiamando.com

Rolled turkey with artichokes: a delicious roast for Sunday lunch. To prepare we use a large slice of turkey breast (which we can do to prepare the butcher) arrricchita a very tasty stuffing made with sausage, artichokes, fromaggio and hazelnuts. The addition of hazelnut flavor gives iun no more: this dried fruit is perfect with the turkey.

difficulties recipe for Preparation cooking Cost
Media 4 people 30 min.
60 min. € 9-10

What is needed
Ingredient Quantity
turkey breast gr. 600
sausage gr. 250
eggs n. 2
artichokes n. 2
Parmesan cheese gr. 50
edamer gr. 50
cooked ham (slice 1) gr. 70
rolled bacon gr. 100
hazelnuts gr. 40
White wine 1 / 2 glass
nutmeg qb
rosemary 1 sprig
salt, pepper, extra virgin olive oil qb

Preparation

  • Clean the artichokes by removing the outer leaves and the tip.
  • Wash them well and cut them into very thin slices.
  • In a pan put a little olive oil and cook over low heat for artichokes 10 minutes. Season with salt and pepper. The artichokes must remain soft: cook with the lid on and, if necessary, thin with a little warm water.
  • Once cooked, coarsely chop the artichokes with a knife.
  • In a bowl, beat two eggs. Add salt, pepper, nutmeg and the grated Parmesan cheese. Mix.
  • Add the artichokes and mix well.
  • Cook the egg mixture and artichokes to form an omelette. Note: I prefer to cook the omelet in the oven. In this case it plays a small baking sheet with parchment paper, add the egg mixture and artichokes and bake at 170 ° 15 minutes.
  • Chop the hazelnuts.
  • Wash and chop the rosemary too.
  • In a bowl mix the sausage, deprived of the skin, with edam cheese.
  • Take a slice of turkey and flatten with a meat mallet.
  • Salt and pepper lightly.
  • Cover the meat with a side of nuts and chop a few slices of bacon rolled up.
  • Add the mixture in a uniform layer of cheese and sausage. NB: the bacon cooking in the sausage melts and releases some of its juices, abborbidendo and seasoning the turkey.
  • Cover with the omelet with artichokes, then the ham.
  • Add the remaining hazelnuts.
  • Roll the meat in the direction of the length forming a large roll.
  • Bardarlo with rolled bacon and secure with kitchen twine.

cooking

  • Put the roll in a pan with high sides, in which the set of measurement.
  • Sauté on all sides, turning often.
  • Add the white wine and let evaporate.
  • Cook over low heat for about an hour.
  • A nearly complete cooking add the chopped rosemary (but not so dry and imparts flavor to the roast) and a little milk to give creaminess to the cooking.
  • Remove the roll from the fire, coprirelo with aluminum and let it cool.
  • When ready to serve, release the string from the roll and cut into slices 1 cm thick.
  • Warm up the gravy. Put the slices in the pan to warm it up a bit and season with the sauce. If you wish, we can add the other sauce chopped hazelnuts
Bed 18508 times Last modified on Tuesday, February 25 2014 17: 35

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