Rotolo di Tacchino con Spinaci e Prosciutto (Spinach and Ham Turkey Roll)

This turkey roll with spinach and ham is an appetizing and inviting main course to enjoy with family and friends. The roll is made with turkey breast, enriched with spinach, Parmesan cheese and ham. This filling and the addition of white wine during cooking give a tasty flavor to the meat. The preparation is simple, you just have to be careful to lace up the roll properly, otherwise during cooking it will fall apart.

You can cook the roll directly in the oven or in a roasting pot on the stove. If you prefer the first method you can bake the roll in an oven at 180 °C (350°F) for about one hour, until the meat reaches the temperature of 75 °C – 167°F; if instead you choose the second method, cook it first in the pot, and then brown it in the oven for a few minutes. I prefer the pot because the meat remains tender but not dry, and the taste is superb. You can serve it with roasted potatoes seasoned with rosemary.

ROTOLO DI TACCHINO CON SPINACI E PROSCIUTTO (SPINACH AND HAM TURKEY ROLL)

Preparation time: 1 ½ hours         Cooking time 1 h and 15 minutes            Servings: 6

INGREDIENTS

900 g (2 pounds) turkey breast
450 g (1 pound) fresh spinach or 220 g (½ pound) cooked spinach (steamed and drained)
3 tablespoons grated Parmesan cheese
220 g (½ pound) cooked ham, cut into thin slices
3-4 tablespoons olive oil ( Extra Virgin)
1 sprig of fresh rosemary
240 ml (1 cup) dry white wine
Salt and freshly ground pepper
Vegetable stock (optional)
Kitchen twine

DIRECTIONS

1. Pound the turkey breast to a thickness of 1.5 cm (about ½inch), place the spinach on the meat, leaving about 1.2 cm (½ inch) space all around the edges; cover with the Parmesan cheese and the ham. Roll the breast and secure with kitchen twine, leaving gaps of about 4-5 cm (approx. 2 inch) as you proceed lengthwise. Place the sprig of rosemary on top and secure it under the twine
2. In a roasting pan brown the roast in olive oil. Add some salt and pepper. Add the wine, let evaporate some and cover with a lid. Cook for about 40-50 minutes at medium-low heat, turning 2-3 times. If the wine is dries out, add some vegetable stock
3. Preheat oven to 205 °C – 400°F
4. Place the roast on a baking pan, bake for about 5 min. The roast should be golden on all sides
5. Remove from oven and allow to cool for 10-15 min. Cut the twine, slice and serve. Paola