Stuffed turkey breast (with frittata)

By ctozzi

Rolled turkey breast stuffed with frittata (Italian omelet) and spinach. This delicious, moist and easy to prepare recipe makes a great dinner any night of the week!

Ingredients

• Stuffing ingredients:
• 1 (1-3/4 to 2-lb) boneless, skinless turkey breast half (butterflied and flattened)
• 3/4 cup (6 fl oz) white wine
• fine sea salt
• ground black pepper
• 1 medium onion
• 1 small stalk of celery
• fresh parsley
• 4 tbsp extra virgin olive oil
• 1-1/2 cups (12 fl oz) water
• 2 eggs
• 2 tbsp grated parmigiano reggiano cheese
• pinch of fine sea salt
• fresh parsley
• 2 tbsp extra virgin olive oil
• 1/2 lb (8 oz) fresh or frozen spinach
• 2 tbsp (1 oz) unsalted butter
• 2 tbsp grated parmigiano reggiano cheese
• 4 - 5 (about 1/4-inch thick) slices scamorza cheese (or provolone cheese)

Preparation

Step 1

In a medium bowl, beat the two eggs with a pinch of fine salt, 1 tbsp grated parmigiano cheese and some minced parsley. Heat 2 tbsp of extra virgin oil in a (8-inch) nonstick skillet. Once the oil is hot pour the egg mixture an cook over a low flame until golden brown on both sides.
Wash spinach thoroughly and boil them in salted water until tender.
Drain and squeeze out the excess water, then put the spinach in a medium skillet and sautè with 2 tbsp of unsalted butter and 1 tbsp of grated parmigiano cheese.


Season the pounded turkey breast with a pinch of salt and black pepper. Lay the frittata on top of the of the turkey breast, spread sauteed spinach down the center of the frittata and top with slices of scamorza cheese.


Roll the turkey breast and then secure it with kitchen string.


Put the turkey roll into a large saucepan, add 4 tbsp of extra virgin oil and cook over a low flame, until golden brown on all sides.


Add 3/4 cup of white wine and a pinch of fine salt and continue to cook over a low flame until the wine evaporates.
Peel the onion, carrots and celery and chop them into large chunks. Add chopped vegetable and 1 1/2 cups of water to the pan, cover and continue to cook for about 1 hour.
Remove cover and let the sauce reduce for a few minutes.
Remove the kitchen string.


Let the turkey roll stand for 10 minutes before slicing.
Prepare the sauce: in a blender or food processor, puree the cooked carrots, onion and celery. Cut the turkey roll into slices and serve with sauce.