Italian Turkey Roulades

February 5, 2008 at 1:53 am Leave a comment

I know what you are thinking, turkey doesn’t immediately jump to mind as an Italian specialty. Sometimes when creating a recipe, one needs to improvise with what one has on hand. We were supposed to go out with friends for dinner, but when they had to cancel, we had to come up with something quick and easy. The extra challenge came because, as you know, in Belgium there are no shops open near us on a Sunday evening. So, we had to work with what we had. Normally, it would be best to use chicken or veal for this recipe, but the turkey worked wonderfully and the recipe turned out so well, I had to share.

Italian Turkey Roulades
Ingredients:
4 turkey cutlets, pounded thin (could use chicken or veal)
1 ball fresh mozzarella cheese, thinly sliced
1/4 cup pesto sauce
1 bunch arugula (also known as rocket)
4 slices of bacon
1/2 cup white wine
1/4 cup pine nuts
1 box cherry tomatoes
2 garlic cloves, minced
2 tsp. olive oil
fresh shaved parmesan cheese
whole wheat pasta (if desired)

To Make:
Preheat oven to 350 degrees.
Lay each turkey cutlet in front of you lengthwise. Top with thin layer of pesto sauce, mozzarella cheese and arugula. Roll away from you keeping everything tightly inside the turkey. Wrap each roll with a slice of bacon and secure with a toothpick. Heat olive oil in oven-proof skillet over medium-high heat. Add turkey rolls to pan and brown on all sides (about 10 minutes). Place skillet in oven and cook until turkey is cooked-through (about 15 minutes). Remove turkey rolls from skillet and set aside. Over medium heat, in same skillet, add white wine to deglaze pan scraping up all the browned bits. Stir in garlic, pine nuts and cherry tomatoes until heated through.
Place a serving of pasta on each plate, top with turkey roulades and pour over some of the sauce. Finish with fresh parmesan shavings. Serve.

Yield:
2 Servings

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Entry filed under: main-meals, meat. Tags: , .

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