Turkey stuffed with asiago cheese and speck

Turkey stuffed with asiago cheese and speck

Rotolo di tacchino con asiago e speck

By
From
Venice
Serves
6
Photographer
Helen Cathcart

Having dinner with my two Venetian friends Monica and Arianna and ever on the scout for new recipes, I couldn’t resist the opportunity to ask them what they cooked at home. Both of them recommended this one, saying it was inexpensive, not lengthy to prepare and all of their family loved it. I gave it a try and it worked on mine too, even fussy children tucked in and asked for more. Speck is made in the Dolomites, the mountains north of Venice. It is a lightly smoked ham that is delicious on its own or in cooking.

Ingredients

Quantity Ingredient
1kg turkey breast
fine salt
freshly ground black pepper
10 large sage leaves
3 tablespoons ‘00’ or plain flour
4 tablespoons extra-virgin olive oil
30g salted butter
2 garlic cloves, lightly crushed
150ml white wine
150ml Vegetable stock
or 150ml Rita's chicken stock
or 150ml water
cornflour, as necessary
100g speck ham
or 100g smoked bacon
100g asiago, cut into 5 mm slices
or 100g comte, cut into 5 mm slices
or 100g cheddar, cut into 5 mm slices

Method

  1. Remove the bone from the breast and butterfly it. To do this lay the breast down flat on a chopping board. Place your hand flat over the meat to keep it steady while you cut. Holding the knife with the blade facing sideways, slice down one side of the breast cutting across width-wise and nearly through to the other side. Open up into one big thinner piece, like a book. Season and lay over the slices of speck, asiago and sage leaves. Roll it up and secure tightly with kitchen string, then season. Pour the flour on to a plate and roll the turkey in it so that it is lightly covered all over.
  2. Warm the oil and butter in a large heavy-based flameproof casserole dish with a lid and add the garlic and turkey breast and brown all over. Add the wine and let it reduce for 4–5 minutes. Add the stock and bring to the boil. Reduce the heat, cover and simmer for about 1 hour or until cooked through (when the turkey reaches 70°C for at least 2 minutes on a meat thermometer pushed into the centre or when pierced with a skewer the juices run clear). Remove the turkey from the pot and set to rest on a warmed platter covered with foil and a cloth. If there is a lot of sauce in the casserole, reduce it by bubbling it over the heat. If you prefer it thicker mix 1–2 teaspoons of cornflour with 1 tablespoon of water and add to the sauce. Serve straight away or Monica’s tip is to let it cool completely and then cut into slices. Preheat the oven to 180°C, lay the slices in a baking dish, pour over the sauce, cover with foil and then reheat for around 30 minutes until piping hot.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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