Turkey stuffed with Grana Padano and speck, slowly cooked and paired with a taleggio sause
Chef Francesco Mazzei
600 g Turkey breast
400 ml vegetable broth
200g Grana Padano PDO aged 16 months
100 g Speck
60 g Taleggio cheese
350 ml milk
Salt and pepper
Make thin slices of 16-month Grana Padano cheese, using a mandolin if possible, and stuff the turkey breast. Roll it and wrap it in speck slices, tie with coking twine, season with salt and pepper and put in the oven at 120 °C for about three hours.
When cooked take the turkey roll out of the oven, slice it and remove the cooking twine.
Melt Taleggio and 100 g Grana Padano in milk at bain-marie, until obtaining a creamy sauce that will be poured on the turkey.
Refine with few drops of cooking juice.