Ingredients

750 g (1.10 lb) skinless turkey breast, butterflied
75 g (2 ¾ oz) pistachios, shelled, unsalted
200 ml (4/5 cup) white wine or chicken stock
1 tbsp olive oil
Salt and freshly ground black pepper

Pesto

75 g (2 ¾ oz) pistachios, shelled, unsalted
30 g (1 oz) di parmesan cheese, grated ( preferably Parmigiano Reggiano)
1 garlic clove
8 g (1/3 oz) basil leaves (a large handful)
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper

 

Directions

Preheat the oven to 180°C (375°F) with the rack just below the middle. First prepare the basil pesto for the stuffing: place all the ingredients in a food processor, or use a handheld blender, pulse briefly until finely chopped and well combined, but avoid turning it into a smooth paste. Lay the turkey breast flat and cover it with waxed paper or cling wrap. Using a meat mallet or rolling pin, gently pound to a rectangle about 20 x 30 cm (8×12 inch) of even thickness, approximately 1.5 cm (1/2 inch). Season with salt and a generous amount of freshly ground black pepper, then spread the pesto over the meat and, starting at one long side, carefully roll up the turkey, securing the roll with kitchen twine. Roughly chop the pistachios and roll the turkey in them several times to cover the roulade as much as possible. Pour a tablespoon of oil into an ovenproof dish and place the turkey on top, add the wine or broth and spread remaining chopped pistachios around it. Roast until a thermometer inserted into centre reads 70°C (160°F), 45 – 60 minutes. Leave the roulade to cool before slicing to allow the pesto to thicken. Serve at room temperature, or reheated, with the pistachios and cooking liquid on the side.

 

Notes

The turkey roulade with pistachio stuffing is an elegant showstopper at a dinner party or on a buffet table. The best aspect of this dish, apart from being original, tasty and healthy, is that it can be prepared beforehand and reheated for a few minutes in the microwave before serving, essential at dinner parties. It’s also excellent as a cold starter, sliced very thinly once completely cool, and served on a bed of salad.

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