With a piece of vacuum-packed meat purchased at Famila two days ago, today I prepared a roast of turkey breast with olives and ham, a very tasty second course with tender and very succulent meat.
The turkey meat is very digestible and economical, and if cooked well, stays moist and juicy and lends itself to tasty scaloppine and roasts like this one!
Poultry in general is characterized by white meat low in fat, gluten-free, with a rich variety of cuts, and is appreciated by many people of all ages.
The proteins of poultry meats are of “high quality” like those of eggs, milk, and red meats. The fats are mainly concentrated in the skin, and if cooked carefully, they are not too caloric and suitable even for those aiming for a light diet.
Let’s go to the kitchen to prepare this simple and juicy turkey roast…
TURKEY BREAST WITH OLIVES AND HAM
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE TURKEY BREAST with olives and ham
- 1.76 lbs turkey breast
- 2.5 oz pitted green olives
- 2.1 oz prosciutto crudo
- 1 glass Dry white wine
- 1 onion (small)
- 2 tablespoons mild mustard
- 2 sprigs rosemary
- 4 leaves sage
- to taste Extra virgin olive oil
- to taste salt and pepper
- to taste vegetable broth or water
Tools RECIPE TURKEY BREAST with olives and ham
#ADV
- Casserole
- Baking dish
- Food wrap
Preparation RECIPE TURKEY BREAST with olives and ham
Tap dry the turkey breast and massage it with 2/3 tablespoons of mustard.
Cover the meat with plastic wrap and leave it to absorb this aroma in the refrigerator for at least an hour.
After the time has passed, sauté the finely chopped small onion in a little extra virgin olive oil in a pan.
Place the turkey breast in the pan, letting it brown on all sides to seal the meat and keep it juicy inside.
Pour in the dry white wine, letting it evaporate completely.
Add to the baking dish with the turkey roast the ham cut into pieces, the aromatic herbs, and the pitted green olives, some left whole and others coarsely chopped.
Now bake the turkey breast with olives and ham, seasoning with salt and pepper and continuing to cook at 375/400°F, adding vegetable broth or water as needed.
When cooking is finished, turn off the oven, leaving the meat to rest for a few minutes in the heat so that the juices redistribute inside, keeping the roast tender and flavorful. roast.
Since the dish is very rich and flavorful, I added some very simple boiled potatoes that balance the taste and, in my opinion, also look very nice visually. Enjoy your meal with the turkey breast with olives and ham!
Annalisa
Tips and notes
I also suggest these other preparations:.
TURKEY ROLLS WITH GORGONZOLA AND WALNUTS
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