Medium
4 people
90 min
Ingredients
- 1000 g turkey breast
- 250 g fresh spinach
- 3 eggs
- 100 g Grana Padano
- 150 g ham
- 300 ml vegetable stock
- 1 carrot
- 1 garlic clove
- 1 stalk celery
- 1 cup white wine
- extra virgin olive oil
- salt and pepper
Preparation
Parboil the spinach, drain and dress with a drizzle of extra virgin olive oil, salt and pepper, and set aside to cool.
Prepare the frittata by beating the eggs with a pinch of salt and pepper; cook in a non-stick pan with a little oil for 3-4 minutes on each side.
Butterfly the turkey breast trying to create a single slice, pound it flat and fill it with spinach, grated Grana Padano, ham and the frittata.
Roll the meat tightly and tie with kitchen string.
In a pan, fry the garlic in extra virgin olive oil with the chopped carrot and celery.
Brown the meat on all sides for a few minutes; when golden, deglaze with a cup of white wine.
Cook the turkey roulade for 40 minutes over low heat, covered, adding ladles of hot broth.
Wait until it cools before slicing and serve with its cooking juices.
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