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Reggio Emilia style Turkey Roll

di Academia Barilla

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Reggio Emilia style Turkey Roll
1 hours


Main course

Emilia Romagna

Ingredients for 4 people

1 ½ pounds turkey breast with skin
5/8 pound calf's head
1 onion
1 carrot
one stalk celery
one bunch parsley
salt and pepper to taste
nutmeg to taste

Preparation preparation 30 minutes cooking
1. Cook the calf’s head in a pot of boiling water for 1 1/2 hours

2. Drain, cool and chop the meat into fine pieces

3. Butterfly the turkey breast and lay it out on the cutting board or cut it in half lengthwise, leaving the ends attached to give it the shape of a handkerchief

4. Flatten the meat by pounding it with a mallet and cover with a layer of the boiled and finely chopped calf’s head about half an inch thick

5. Season with the salt, a little pepper and a dash of nutmeg, then roll the meat up as tightly as possible

6. Cover the roll with the turkey skin or wrap it in a napkin and tie with kitchen twine to ensure that the roll does not come open during cooking

7. Cook the roll in salted boiling water with the onion, carrot, celery and a small bunch of parsley for 30 minutes

8. Remove from the heat, cool and slice

9. Serve cold