La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Serve the breast, stuffed with a savory filling and rolled into a neat, sliceable roast. It cooks in less than an hour, using the classic arrosto morto braising technique, and makes for a beautiful formal presentation fit for a special occasion. And with all the flavor that the filling provides, even folks who prefer dark meat over the often bland breast meat (like me) will enjoy this dish.

Ingredients (serves 4-6)

1 turkey breast, skinned and butterflied (see Notes) For the filling: 2 bunches of Swiss chard, trimmed of its stems 1-2 shallots (or half an onion) finely minced A large nut of butter (about 2 Tbs.) 150g (5 oz) of cooked ham, cut into small cubes 75 g (2-1/2 oz) of freshly grated Parmesan cheese 2-3 eggs 2-3 heaping Tablespoons of breadcrumbs, or more if needed A good scraping of nutmeg Salt and pepper

For the braising:

Olive oil A garlic clove, peeled and slightly crushed White wine Salt and pepper Click for Directions
Curated by http://www.scoop.it/mariano-pallottini ;
Via Mariano Pallottini