As the season cycles back to Fall and the air begins to chill, the Italian table is frequently graced with delicious roasts that highlight the flavors of the season. Simple meats are elevated with the flavors of Autunno, whether stuffed or braised, cooked long and slow to transform the meat into a flavorful Fall dish that warms the soul.
One of my favorite roasts is one that I frequently serve on Thanksgiving. Our family has never been a big fan of turkey so rather than roast an entire bird, I have taken a page from a roast that I had one chilly Winter’s day in a little countryside trattoria in Sicily. The turkey breast was butterflied and stuffed with a layer of prosciutto and, of all things, a frittata and served with an insanely flavorful pan sauce that bathed the turkey breast on the outside with herbs while the prosciutto melted into the meat on the inside keeping it moist and flavorful. I have since made this roast at home for guests, as it looks as if you toiled for hours in the kitchen, for family holidays and for Sunday suppers.
In this version, I have used a layer of prosciutto but you could easily substitute some delicious mortadella or sliced pancetta. I also added a layer of baby spinach. You could omit or better still, kick up the flavor of the spinach by first sautéing with a bit of garlic. Lastly, the frittata stuffing is simple and impressive. Make your favorite flavor of frittata (or even toss the spinach into the frittata to make things even simpler).
Have your local butcher butterfly the turkey breast and be sure and lay the breast out on a few sheets of plastic wrap. The plastic wrap really helps you roll the breast once stuffed. After the roast is cooked and has had time to rest, I like to slice the meat and allow to simmer in the flavorful pan sauce for just a minute before serving.
From our home to yours, wishing everyone a wonderful Autunno!
Buon appetito!
Michele
Rotolo di tacchino con frittata
Serves 4
Ingredients:
■ 4 eggs
■ 3 teaspoons grated Parmigiano
■ Fresh parsley
■ Kosher salt
■ Pepper
■ Extra virgin olive oil
■ 1 medium onion, diced
■ 3 pound breast of turkey
■ About 8 slices prosciutto
■ Fresh baby spinach
■ 1 tablespoon butter
■ 1 cup dry white wine
■ A few sprigs fresh rosemary
■ A few sprigs fresh thyme
Directions:
1. Make the frittata: in a small bowl, beat the eggs with the Parmigiano, about a ¼ cup of fresh chopped parsley, a few large pinches of salt and freshly ground black pepper. In a medium pan, heat a few tablespoons olive oil over medium heat and sauté the onion until soft and translucent, about 3 minutes. Pour in the egg mixture and cook over medium heat until cooked on one side, about 3 minutes. Flip and cook on other side until done. Set aside to cool.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Prep the turkey breast: butterfly the turkey breast (if not already done by your butcher). Place the turkey breast on a cutting board and using a knife, cut the breast parallel to the cutting board, leaving the other side intact so that you can open the turkey breast like a book.
4. Cover a clean cutting board with plastic wrap. Place the turkey breast on top, open and flatten. Cover with plastic wrap and pound to flatten into an even thickness. Sprinkle with salt and pepper. Lay slices of prosciutto to cover turkey breast, then the baby spinach. Finally, cover with the frittata. Using the plastic wrap to help, roll the turkey breast and tie with kitchen twine (having a helper makes this a bit easier). Season the outside with salt and pepper.
5. Heat a large sauté pan (cast iron works great here) over medium heat with a few tablespoons olive oil and the butter. Brown all sides of the turkey breast. Remove from heat. Pour in the white wine. Add a sprig of fresh rosemary and thyme to the pan. Cover the pan with a lid or foil. Place in the oven and roast until the internal temperature of the turkey is about 165 degrees Fahrenheit, about 12 minutes per pound. Remove from oven and let stand for about 10 minutes. Remove the roast to a cutting board and let rest.
6. Meanwhile, heat the pan on the stove over medium heat. Add another sprig of rosemary and thyme. Boil the remaining liquid in the pan until slightly reduced. (Feel free to add in some stock or more wine to add to the liquid in the pan). Slice the roast into thick slices. Briefly place the slices in the pan to coat with the sauce. Remove the slices to a warmed plate.
7. Spoon the sauce on top. Serve and enjoy!
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