Italian cuisine: Asparagus Turkey Roll

Apr 17, 2015 1412


WTI Magazine #58    2015 April, 17
Author : Paola Lovisetti Scamihorn      Translation by:


This turkey roll prepared with asparagus omelette is a tasty main course for a fancy dinner or for a Sunday lunch with family, as we usually eat it in Italy. The recipe is simple and does not requires particular culinary skill , but the result is quite spectacular, it is definitely an impressive dish.

The roll is made with turkey breast, enriched with an appetizing asparagus omelette (for more information about this tasty and healthy spring vegetable spring see tortino di asparagi e salmone affumicato)

You can cook your roll directly in the oven (at 180 °C, 350°F) for about an hour , until a meat thermometer reads 75 °C- 167°F or in the pot, and then in the oven for a few minutes. I prefer this second method because the meat remains tender but not dry. Being the turkey a lean meat, with no cholesterol , if it is not cooked properly can be stringy. In my opinion the method in pot enhances the flavor and quality .

Preparation time: 1 ½ hours Servings: 6

850 g (30 oz) lean turkey breast
250 g (about ½ pound) asparagus cleaned (450 g, 1 pound uncleaned )
7 tablespoons of olive oil (Extra Virgin )
1 sprig of fresh rosemary
1 shallot, thinly sliced
4 eggs
2 tablespoons grated Parmesan cheese
240 ml (1 cup) dry white wine
Vegetable broth (optional)
Salt and freshly ground pepper
Kitchen twin

1. Clean the asparagus (as suggested in tortino di asparagi e salmone affumicato Cut into small pieces of about 1 cm (½ inch) length, keeping the head in the entire length

2. In a pan sautee shallot at medium low heat until it is soft (4-5 minutes), add the asparagus, stir and cook over medium heat for about 5 min. Set aside.

3 . In a bowl beat the eggs, add Parmesan cheese and a pinch of pepper. Mix and add the asparagus. Heat a tablespoon of olive oil in a non sticking pan. Cook over medium heat, turning the frittata (omelette) once.

4 . Ground the turkey breast to a thickness of 1.5 cm (½ inch), place the frittata in the centre of the meat, leaving 1 cm (½ inch) space around the entire perimeter. Roll it and secure with a kitchen string with a distance of 5 cm (2 inch).

5. Sautee the roll in a roast pan on all sides using 3 tablespoons of olive oil , add rosemary. Season with salt and pepper. Add wine and cover with a lid. Cook for approx. 1 hour at medium heat, turning 2-3 times. If the wine dries out, add some vegetable broth

6. Preheat oven to 205 °C -400°F

7. Place the roast on a baking sheet , bake and cook for approx. 5 min. The roast should be golden on all sides.

8 . Remove from the oven and allow to cool for 10-15 min. Cut the twine, slice and serve with salad or honey caramelized carrots.

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