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Turkey breast in ham – Tacchino al Prosciutto
You won't find this recipe in the classic repertoire of Italian cuisine. It is a modern creation that plays with the best ingredients from the macelleria. It is a great secondo, or main course, for an Italian feast at Christmas or other special occasions.
Table of contents
- 1 Turkey breast, approx. 500 g
- 1,5 Salsiccia sausages
- 50 g Breadcrumbs
- 3 EL Olive oil
- 4 Rosemary sprigs
- 1 EL Fennel seeds
- 150 g Parma ham
- Salt
- Pepper
- Baking paper
- Kitchen twine
Schritt für Schritt durch´s Rezept
- Step 1Slice the turkey breast with a butterfly cut so that you can open it lengthwise.
- Step 2Place the unfolded breast between two sheets of baking paper and pound flat with a meat mallet or rolling pin. Ideally, it should be about 20 x 30 cm in size.
- Step 3For the filling, peel the sausage meat from the salsiccia and mix in a bowl with the breadcrumbs, finely chopped needles from a sprig of rosemary, the fennel seeds, 2 tablespoons of olive oil, salt and pepper.
- Step 4Preheat the oven to 180 °C.
- Step 5On a sheet of baking paper, lay out an area the size of the turkey breast with slices of prosciutto. Make sure that the slices overlap slightly.
- Step 6Now place the breast on the prosciutto and spread the filling in the middle lengthwise from the far left to the far right. Then roll the whole thing up like a strudel. Place the remaining sprigs of rosemary on the roll and tie everything up tightly with kitchen string at regular intervals.
- Step 7Place the roll in a roasting tin and bake at 180°C for 35-40 minutes. Then remove and leave to rest for 5 minutes. Finally, cut into slices and arrange on a platter.
When shopping, make sure you buy truly Italian ingredients. Only Italian salsiccia and real Parma ham have that certain taste that makes this dish so delicious. If you can’t find turkey breast, you can also use turkey or large chicken breast as an alternative.
Mastering the butterfly cut of the turkey breast
A butterfly cut, also known as a butterfly cut, is a method of flattening a turkey breast evenly, making it cook faster and more evenly.
- Place the carved turkey breast on a cutting board with the smooth side facing up.
- Find the thicker side of the breast. Start at this thicker side and cut horizontally along the long side, but not all the way to the end. The cut should cross about three quarters of the turkey breast. Make sure that you do not cut through it.
- Now unfold the breast so that it opens like a book. The cut makes it possible to open the breast in such a way that the desired larger, even surface is created.
- To ensure that the breast is about the same thickness all over, you can lightly pound the meat with a meat tenderizer or rolling pin.
Serving suggestions and side dish ideas
Serve your pollo al prosciutto with steamed vegetables such as green asparagus, broccoli or sautéed mushrooms. Risotto, polenta or mashed potatoes are recommended as a side dish. For a great sauce, you can thicken the gravy with a little cold butter. A drop of balsamic vinegar is also perfect.
Turkey breast in ham – step by step through the recipe
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