Make the best Roast Turkey Breast with Parma Ham and Sun-Dried Tomato Pesto. An easy recipe for every occasion, so simple, yet so innovative. The perfect alternative to roasting a whole turkey, this savory Roast Turkey Breast is wrapped in Parma ham slices and stuffed with sun-dried tomato pesto.
Roast Turkey Breast with Parma Ham and Sun-Dried Tomato Pesto Recipe
- 700 g (1,50lb) – turkey breast in 1 single slice
- 150 g (5oz or 10 slices) – sliced Parma ham
- 60 g (2oz or 2/3 tablespoons) – sun-dried tomatoes
- 40 g (1,50z or 1/2 tablespoons) – shelled walnuts
- 1 – clove of garlic
- 6/7 – basil leaves
- 2 – sprigs of rosemary
- wine vinegar
- red wine
- extra virgin olive oil
- salt and pepper
- sesame seeds
Sun-Dried Tomatoes Pesto
First of all you have to get ready with sun-dried tomatoes pesto. So dip the tomatoes in a saucepan with boiling water. Add 2 tablespoons of wine vinegar and let them rest until the water will be colder.
Rinse the tomatoes and put them in a blender (1) with the garlic, the basil leaves, a pinch of sugar, pepper, 5 tablespoons of oil and 5 of red wine (2). Blend these ingredients until a smooth cream (3). If the sun-dried tomato pesto is too thick, add a few tablespoons of water.
Put a cling film on the work surface and arrange the slices of Parma ham vertically, slightly overlapping them (4). Lean over them the entire slice of turkey breast (5), then cover it with sun-dried tomato pesto (6).
Roll up the meat (7) and bind the turkey breast with cooking twine (8). Wrap it in cling film and let it rest in the refrigerator for 2 hours (9).
Remove the cling film, take the stuffed turkey breast and place it in a baking pan (previously covered with a sheet of baking paper, wet and squeezed) with a little oil and 2 sprigs of rosemary (10). Put into the oven, 180° for 1 hour, covered with a tinfoil sheet, turning the roasted turkey 2/3 times. Cook it uncovered the last half hour, turning it a few times. Cut it into slices with an electric knife (11) and serve it sprinkled with sesame seeds and a drizzle of extra virgin olive oil (12).