Type of mealMain course
Nº of people
100ml Gallo First Crop 2018-2019 Modena Balsamic
- 600g Turkey Breast
- 250g Puff Pastry
- 150g Button mushrooms
- 50g Sliced ham
- 150ml Port wine
- 30g Whole grain mustard
- 5g Garlic
- 1 Sprig of rosemary
- 1 Egg
- Salt and pepper, to taste
Method of preparation
Begin by slicing the mushrooms and sauté in a frying pan with half of the olive oil and garlic.
Refresh with the balsamic vinegar and set aside.
Then, cut the turkey breast so that it looks like a big and tall steak.
Place a strip of aluminium foil on a board and pour half of the olive oil, salt, and pepper on it before placing the turkey on the board.
Place the slices of ham on the turkey and then the sautéed mushrooms.
Roll the turkey so that it turns into a cylinder with the help of the aluminium foil by pressing on both sides.
Heat up a frying pan, place the cylinder inside, and fry it for one minute on each side (this process will keep the shape of the turkey even after removing the aluminium foil).
Let the turkey roll cool down, then remove the aluminium foil and roll the turkey roll in puff pastry smearing it with whisked egg.
Leave it to bake for 40 minutes at 170ºC (338°F).
Meanwhile, use a pot to make the sauce, sauté a bit of garlic with rosemary, add mustard, refresh with Port wine and let it boil down.
Serve the turkey with a raw spinach salad and the sauce on the side.