Savory dishes cooked with fruit were considerably more common in the past than they are now in Italy, but they do offer a welcome, and rather voluptuous change of pace. This recipe calls for Burbank plums, but you could use others as well. To serve 8:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 1 pound (450 g) turkey breast, ground
- 1 2/3 pounds (750 g) boned lean veal, in a single slice
- An egg
- 1 pound (450 g) firm ripe plums, blanched, peeled, pitted and halved
- 4 tablespoons freshly grated Parmigiano
- 1 tablespoon unsalted butter
- 1 tablespoon shelled, chopped pistachio nuts
- 2 tablespoons olive oil
- 1 1/2 cups (375 ml) dry white wine
- 2 tablespoons finely minced parsley
- Salt and pepper to taste
- Butcher's twine
Preparation:
Preheat your oven to 360 F (180 C).
Combine the minced turkey breast with the parsley, salt and pepper to taste, and the egg. Mix well.
Put the slice of veal on your work surface and pound it with the flat of a heavy-bladed knife to thin it. Spread the turkey mixture over the meat, and press the plum halves into it. Dust the filling with the grated cheese and the pistachio nuts and roll the slice up, tying it as if it were a salami so it holds its shape.
Heat the oil and the butter in a round oven-proof pot whose sides are as high as the meat, and brown the roast, turning it to color all sides. When it is browned, sprinkle the wine over it and turn the heat to high. Cook, turning the meat, until most of the wine has evaporated.
Season the roast with salt and pepper to taste, cover the pot with a sheet of aluminum foil, and roast if for about 75 minutes.
A wine? Given the fruit and the white meats I'd go with a white, perhaps a Ribolla Gialla from Friuli Venezia Giulia.
Combine the minced turkey breast with the parsley, salt and pepper to taste, and the egg. Mix well.
Put the slice of veal on your work surface and pound it with the flat of a heavy-bladed knife to thin it. Spread the turkey mixture over the meat, and press the plum halves into it. Dust the filling with the grated cheese and the pistachio nuts and roll the slice up, tying it as if it were a salami so it holds its shape.
Heat the oil and the butter in a round oven-proof pot whose sides are as high as the meat, and brown the roast, turning it to color all sides. When it is browned, sprinkle the wine over it and turn the heat to high. Cook, turning the meat, until most of the wine has evaporated.
Season the roast with salt and pepper to taste, cover the pot with a sheet of aluminum foil, and roast if for about 75 minutes.
A wine? Given the fruit and the white meats I'd go with a white, perhaps a Ribolla Gialla from Friuli Venezia Giulia.
