Stuffed turkey rolls
Stuffed turkey rolls (4 portions)
- 300 g turkey breast, no tendons
- 8 fresh basil leaves
- 8 thin slices Parma ham
- 100 g feta cheese, sliced
- 4 fresh rosemary sprigs
- rock salt and pepper, fresh ground
- 1 tsp thyme blossoms, fresh or dried
- 2 tbsp Byodo Olive Oil, extra virgin - fruttato
- Byodo Crema con "Aceto Balsamico di Modena IGP" (for garnishing)
- 3 tomatoes
- 2 zucchini
- 2 aubergines
- 1 tbsp red onion
- 1 clove of garlic
- 30 g Kalamata olives
- 50 g pine nuts, slightly roasted
- 1 tsp currants
- 20 g capers
- 1 tbsp parsley, finely diced
- 1 tsp fresh coriander, finely chopped
- 4 tbsp Byodo Frying Olive Oil, mediterranean
- salt and pepper, fresh ground
For salsa: Finely dice tomatoes, zucchini, aubergines and cut onions, garlic and olives into small pieces. Mix in remaining ingredients, season with olive oil, salt and pepper an leave it for at least 1 hour.
Cut turkey breast into 8 slices of the same size and plate them between plastic foil so they become equally thin. Place basil, Parma ham, feta cheese on schnitzels and roll together. Pierce 2 rolls with one rosemary sprig each and put aside. Season turkey rolls with salt and pepper. Mildly heat 2 tbsp olive oil, sprinkle in thyme blossoms and fry the rolls on each side for approx. 2 min. Then keep warm at 90 °C for 15 min.
Cover plates with vegetable salsa and place the spits upon, then garnish with Byodo Crema con "Aceto Balsamico di Modena IGP".