Italian Meat - Poultry and Game Recipes - Roast Stuffed Turkey Roll (Arrosto Ripieno) Recipe

Ingredients

• 3 eggs, beaten

• 90 g/3 1/2oz/scant 1 cup Parmesan cheese, grated

• Salt and freshly ground black pepper

• 60 ml/4 tbsp olive oil

• 750 g/1 1/2 lb spinach, chopped

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 1 kg/2 1/4 lb boned turkey breast

• 100 g/4 oz pancetta or bacon, thinly sliced

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Method:

1. Blend the eggs, half the cheese and a sprinkling of salt and pepper. Pour 5 ml/1 tsp of oil into a pan and cook the eggs to make an omelet. Allow to cool.

2. Place the spinach and butter in a large saucepan and cook for 8 minutes until soft. Stir in the remaining cheese and season with salt and pepper. Set aside.

3. Lay the turkey on a board and flatten with a mallet to 1 cm/1/2 in thickness. Lay the pancetta over the turkey and cover with the spinach.

4. Lay the omelet over the spinach. Roll up like a Swiss (jelly) roll to enclose all the ingredients and sew up with fine string. Tie in muslin cloth (cheese­cloth).

5. Heat the remaining oil in a large ovenproof dish and pour in 250 ml/8 fl oz/1cup cold water.

6. Add to the turkey, cover with a lid and bake in a preheated oven at 180C/350°F/gas mark 4 for 1 1/4 hours, adding more water if necessary.

7. Discard the muslin and string and slice thickly.