Ascoli turkey
Instructions
Pour the wine into a pot, add the herbs and simmer until the liquid has reduced by half.
Crush the juniper berries, pitted olives and chop with the livers, add salt and pepper.
Put this filling on slices of topside bar with meat tenderizer, roll it up, bind them with kitchen twine, let it marinate in wine (passed to the colander to remove the aromas) at least 4 hours.
Drain it, wrap it up in the mantle of pork, let it FRY in hot oil, add salt and pepper to cooking wetting with the marinade.
Ingredients and dosing for 4 persons
- 800 g of turkey breast (sliced from 800 g)
- 50 cl of dry white wine
- Rosemary
- Sage
- Basil
- Parsley
- Thyme
- 2 chicken livers
- 150 g of olives ascolane
- 80 g of black olives
- Some berries of juniper
- Pork gauze
- Olive oil
- Salt
- Pepper