Turkey Roll with Prosciutto and Sun-Dried Tomato Pesto
4 servings
200 minutes
Turkey roll with prosciutto and sun-dried tomato pesto is a refined dish of Italian cuisine that combines the tenderness of turkey with the spiciness of prosciutto and the rich aroma of pesto. This recipe is inspired by Mediterranean gastronomic traditions, where harmonious flavors and simplicity of preparation are highly valued. The juicy roll filled with a rich bouquet of spices and herbs fills the kitchen with warm notes of basil, marjoram, and red wine. Baked to a golden crust, it remains tender thanks to vegetable broth. A salad mix garnish with balsamic vinegar and crunchy sesame seeds adds freshness and texture. This dish is perfect for festive dinners and family gatherings, creating an atmosphere of coziness and Italian hospitality.
1
For pesto, dip the tomatoes in boiling water, add 2 tablespoons of wine vinegar and let them rest until the water is warm. Squeeze out the water, chop them up and place in a blender with a clove of garlic, 6-7 basil leaves, marjoram, a pinch of sugar, 5-6 tablespoons of olive oil and 5-6 tablespoons of red wine. Blend until smooth; add a few tablespoons of water if the sauce is too thick.
- Sun-dried tomatoes: 60 g
- Wine vinegar: to taste
- Garlic: 1 clove
- Basil: 1 bunch
- Marjoram: 3 sprigs
- Sugar: to taste
- Extra virgin olive oil: to taste
- Red wine: 100 ml
2
Lay the film on the table, place the pieces of prosciutto vertically, slightly overlapping one slice over another. Place the turkey fillet on top, aligning it as much as possible with the sides. Then spread the prepared pesto on it. Roll it into a log using the film for assistance and tie it with kitchen twine. Wrap it in film, place it in the refrigerator and let it rest for 2 hours.
- Prosciutto: 150 g
- Turkey fillet: 600 g
- Sun-dried tomatoes: 60 g
3
Remove the film, lightly grease the crust with oil, place on a baking sheet, add myrtle. Send to a preheated oven at 160 degrees. Bake for about 1 hour, basting with vegetable broth as needed to avoid a dry roll. Turn it over 2-3 times during this time. Wrap the roll in aluminum foil and let it rest for 10 minutes. Then slice into pieces. Serve with toasted sesame and a mix of salad leaves with balsamic vinegar.
- Extra virgin olive oil: to taste
- Myrtle (leaves and berries): 2 pieces
- Vegetable broth: 100 ml
- Black sesame seeds: to taste
- White sesame seeds: to taste
- Tuscan salad mix: 100 g
- Balsamic vinegar: to taste