INGREDIENTS:

• 600 g turkey breast
• 120g bread
• 100 g pork sausage
• 50g cooked ham
• 50g cured ham
• 100g mortadella
• 1 shallot
• 50g lard
• 50 g grated cheese
• 200g boiled and shelled chestnuts
• 60g dried plums
• 20g pine nuts
• 60 ml extra virgin olive oil
• 20g chopped parsley
• zest of 1 lemon
• 1 glass of white wine
• thyme, rosemary, salt and pepper

METHOD
1 Chop the sausage, ham and bacon.
2 Dice the cooked ham, mortadella, bread and plums.
3 Transfer everything into a large bowl, add the chopped shallots, grated cheese, whole chestnuts and season with pine nuts, olive oil, parsley and chopped rosemary.
4 Season with the thyme leaves and lemon zest, salt, pepper and mix well.
5 Clean and trim the turkey breast and cut in half (like an open book). Wrap it in plastic and beat it with a meat mallet to tenderise it.
6 Spread it on the work surface and place the filling in the centre.
7 Roll it and tie it with string.
8 Transfer the roll in a frying pan and brown on all sides. Then, moisten with white wine and allow to evaporate.
9 Transfer it to baking tray and cook at 160 degrees for circa 45 minutes.

SFORMATO

INGREDIENTS:

• 500g savoy cabbage
• ½ ltr cold béchamel sauce
• 3 eggs
• 150g of grated parmesan
• nutmeg, salt and ground black pepper
• handful of breadcrumbs
• knob of butter

METHOD
1 Boil the cabbage for 10 minutes, drain and liquidise and allow to cool.
2 When cool, mix in the eggs, béchamel sauce, parmesan, nutmeg and season with salt and pepper.
3 Lightly butter the baking tin and sprinkle with breadcrumbs. Pour the mixture and bake at 180/200 degrees for 30/40 minutes.
4 Once cooked, remove from the mold and serve with your turkey roll.