Turkey Rolls with Autumn Flavors
A rich and fragrant main course that captures the full flavor of autumn. Thin slices of turkey are stuffed with prosciutto crudo, porcini mushrooms, and a fragrant hint of cardamom, then pan-seared and served with golden buttered potatoes, sage, and rosemary. An elegant yet simple recipe, perfect for seasonal dinners or to bring a cozy and refined dish to the table.
Servings: 4 persone
Equipment
- 1 Pan
Ingredients
- 8 fettina Turkey (about 400 g)
- 250 gr. Pre-cooked potatoes
- 100 gr. Fresh porcini mushrooms
- 8 fettina Prosciutto crudo
- q.b. Flour
- 40 gr. Butter
- 3 tablespoons Olive oil
- 1/2 glass Dry white wine
- q.b. Sage
- q.b. Rosemary
- q.b. Cardamom
- q.b. Salt
- q.b. Pepper
Instructions
- Clean the mushrooms and slice them into strips.
- Sauté them in a pan with a tablespoon of olive oil.
- Salt and pepper them.
- Lay out the slices of meat on a cutting board and lightly salt them.
- Place a slice of ham on each piece of meat.
- Divide among them one-eighth of the mushrooms and some crushed cardamom seeds.
- Roll the slices into involtini and secure with toothpicks.
- Dust the involtini with flour.
- Brown them in 2 tablespoons of oil and 10 grams of butter, well heated.
- Splash with half a glass of wine and cook for about 6 minutes.
- Slice the potatoes, sauté them in 30 grams of butter flavored with sage and rosemary, and serve with the meat.