Make the best Roasted Rolled 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 Roasted Rolled Turkey Breast is wrapped in Parma ham slices and stuffed with sun-dried tomato pesto.
- Stuffed Veal Breast Recipe
- Peperonata Recipe
- Baked Chicken with Bread Crumbs and Caciocavallo Cheese
Roasted Rolled Turkey Breast with Parma Ham and Sun-Dried Tomato Pesto Recipe
- Prep Time: 20 Min + 2 H rest
- Cook Time: 1 H 30 Min
- Yields : 4
- 700 g (1,5 lb) of turkey breast
- 10 slices of Parma ham
- 15 sun-dried tomatoes
- 12 shelled walnuts
- 1 clove of garlic
- 7 basil leaves
- 2 sprigs of rosemary
- 2 tablespoons wine vinegar
- 5 tablespoons of red wine
- 1/4 teaspoon of granulated sugar
- extra virgin olive oil
- freshly ground black pepper
- a pinch of salt
- sesame seeds for decoration
How to Make 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 get cold.
Rinse the tomatoes and put them in a blender (1) with the garlic, the basil leaves, sugar, pepper, red wine and 5 tablespoons of extra virgin olive (2). Blend these ingredients until you get a smooth cream (3). If the sun-dried tomato pesto is too thick, add a few tablespoons of water.
Rolled Turkey Breast
Place a cling film on the work surface and arrange the slices of Parma ham vertically, slightly overlapping them (4). Cut the turkey breast in such a way as to have a single, rather large cut. It’s a rather difficult procedure. If you have your butcher do it maybe it’s better and faster
Now lean over them the entire slice of turkey breast (5), then cover it with sun-dried tomato pesto (6).
Roll up the turkey breast (7) and bind it 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 dish (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 and cook at 180°C (350 F) for 1 hour, covered with a tinfoil sheet. Turn 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).