Stuffed turkey breast and citrus jelly

2_09316 STUFFED TURKEY BREAST and ORANGE and Cedar JELLIES INGREDIENTS for 4 PEOPLE 1, 2 kg Turkey Breast in a rectangular piece about one cm thick 6 tablespoons olive oil, 3 thick Peel oranges with cedar leaves, 4 with the leaves, 100 g shelled pistachios, 4 tbsp.

black pepper in grains, 40 g gelatine in sheets, 6 tablespoons dry white Vermouth, 6 drops of tabasco sauce, a bit of carrot, pepper, salt.

Wash the oranges and citrons, by wiping them with your hands and dry them well with a paper towel.

Grate the rind of 2 oranges and 2 Cedars on two plates, keeping them separate.

Pour the pistachios in a pan with 1/2 l of boiling water.

Cook 3 minutes, drain them.

Dry by wiping them with a kitchen towel to remove dark films.

Chop lightly with a knife on a cutting board.

Place peppercorns between two pieces of baking paper and roughly frantumateli with a meat tenderizer.

Bring to a boil 2.

3 l of water in a pot.

Spread the Turkey Breast on the countertop, grease it with half the olive oil and add salt.

Put over the citrus zest, crushed pepper and pistachio.

Roll up meat, bind them with kitchen Twine as a roll.

Rub with remaining oil.

Wrap it well in the film for microwave, sealing the ends (be careful, when you scroll the topside, the filling remains completely inside both side both at the ends.

Press the ends with your hands to seal them well together).

Place it in a basket for steaming, insert it into the pot and put the lid on.

Cook over low heat 50 minutes.

When cooked, let cool and refrigerate at least 3 hours.

The meat during cooking, soak the gelatine in cold water 10 minutes.

Squeeze the juice from the oranges and citrons, even those with even the Peel.

The two juices filtered into two bowls, keeping them separate.

An ite each 3 tablespoons juice, Vermouth, a dash of salt, a pepper and minced 3 drops of tabasco.

Heat 4 cups of water in a saucepan, mix gelatin well squeezed and keep on stirring.

Suddividetela into two bowls, stirring constantly.

Pour the two juices in two trays of approximately 500 ml of capacity each and with the Board at least 2 inches high, and then let them firm up in the refrigerator (about 90 minutes).

Once rassodati, cropped to oranges with a round cookie cutters, and cedar with an oval cookie cutters.

Cut carrot sticks and infilateli in jellies, to simulate the petioles.

Let then the jellies in the refrigerator until serving.

Delete then the film envelops the Turkey roll, remove the Twine.

Cut the meat into slices not too thin and appoggiatele on a serving dish.

Decorate the pot, putting around the meat jellies, alternating the types.

--With some green leaves and orange juxtaposed to Cedar piece of carrot.

Serve immediately.

TRY COS? The topside is superb without any seasoning and accompanied by unusual gelatins.

If you prefer a more flavourful dish or if you don't have time to prepare the jellies, serve it with a sauce that we recommend.

Simple citrus oil and pour into a small bowl a pinch of salt and ground white pepper.

Add a tablespoon of orange juice and a tablespoon of lime juice.

Beat with a fork to dissolve salt and pepper.

Add 7-8 Tablespoons extra virgin olive oil, with a fork.

Sprayed breast slices with sauce.

Decorated with spirals and lime zest of Orange.

Delicate cream and tarragon Dip a few seconds 3-4 sprigs of tarragon in a pan with boiling water.

Raffreddateli in cold water, dry them and remove the leaves.

Put them in the glass of a blender and beat them until they reduce them in a cream.

Add 200 ml of cream, very cold, salted and pepper with white pepper.

Blend a few seconds until the cream has thickened slightly.

Serve the topside with the sauce and sprigs of tarragon.

Unusual with pistachios Blanched 3 minutes 50 g pistachios, keep topping up with cold water.

Dry with a rough cloth, to dismiss dark films.

Mince in a blender or in a food processor.

Pour the mixture into a bowl and add 150 g of mayonnaise.

Add 50 g thick yogurt, salt, white pepper and mix well.

Accompanied the breast slices with a little sauce.

Finish with grated orange zest.