Ingredients
1 lb whole turkey breast
2 garlic cloves, minced
2 tbsp chopped parsley
1 salt
1 fresh ground black pepper
3/4 lb ground dark turkey meat
2/3 cup seasoned bread crumbs
1 egg, lightly beaten
1 chicken broth
2 tbsp pistachio nuts
2 sage leaves
1 tsp rosemary leaves
6 tbsp olive oil
1/2 cup dry white wine
Directions
Slice turkey breast and open it like a book. Flatten with blade of
large knife or with meat mallet until it forms a large sheet.
Sprinkle with garlic, parsley and salt and pepper on both sides. Set
aside.
Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and
pistachios in a bowl. Add a half teaspoon salt and a pinch of pepper
and mix.
Spread mixture over open turkey breast, then roll up the short way,
as you would for a jelly roll. Tie with string.
Place sage, rosemary and olive oil in a skillet. Brown turkey roll on
all sides. Add the wine and raise the heat to let alcohol evaporate.
Add a half cup of broth and simmer, tightly covered, for about two
hours, turning only once. Add more broth if necessary.
Remove string before slicing. Serve with grapan juices strained over
the slices.
Servings: 6 servings
Polpettone Di Tacchino (Turkey Roll) Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
We are able to read the history of written recipes way back into distant history, certainly as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, in the main part, these old recipes were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also informs us how the ancient chefs made use of a wide range of aromatic flavors, including many that are still in use today such as bay, mint and asafoetida. As we move on, there were a couple of recipe books from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in publications on food, most of which still exist in academic collections. The revolution that is television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Polpettone Di Tacchino (Turkey Roll) recipe.
