Stuffed Turkey Rolls
Here, we suggest a different experience – stuffed turkey rolls – a main course where you can enjoy the contrast of flavors between turkey, sheep’s cheese and eggplant.
Ingredients
-
oregano
-
300 g eggplant
-
1 dessert spoon of salt
-
400 g of turkey steak
-
50 g wild arugula
-
200 g Buttery cured sheep's cheese from Seia
-
2 clove garlic
Preparation Method
- Cut the eggplant into not too thick slices and put them in a mesh strainer. Sprinkle them with a dessert spoon of salt and set aside.
- Beat the steaks with a kitchen hammer to thin, season with freshly ground pepper and lemon juice.
- Rinse the eggplant slices in water, so they lose their salt, and dry them very well.
- On top of the steaks, arrange the arugula leaves, the eggplant slices and the cheese. Wrap and tie the rolls with kitchen string.
- Heat the oil in a frying pan and add the previously crushed garlic cloves.
- Insert the rolls, letting them brown on all sides, and season with a teaspoon of salt. Add the wine, cover and cook for 20 minutes.
- Add the halved tomato, sprinkle with the oregano and cook for another 5 minutes.
- Serve the turkey rolls over the toasted slices of bread and accompany with the tomato.
