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Turkey Rolls with Spinach and Tuscan Pecorino Cheese

Updated June 18, 2009
(1 Votes)


  • 240 gr. fresh Tuscan Pecorino cheese in thin slices
  • 8 slices ( turkey breast
  • 300 gr. boiled and chopped spinach
  • 100 gr. ground turkey breast
  • 50 gr. chopped walnuts
  • 2 glasses white wine
  • 1 egg
  • salt and pepper

serves 4 people. Begin with making a mixture with the spinach, ground turkey, walnuts, egg, salt and pepper. Mix and let sit for around 10 minutes. Tenderize the turkey breast slices by beating them. Cover them with the above mixture and then cover with the sliced Pecorino cheese. Roll them as roulade and tie them with cooking twine. Lay them in a baking pan oiled with extra virgin olive oil and brown them in the oven for around 10 minutes. Turn them and add the white wine. Return them to the oven. When the wine has been soaked up by the rolls, they are cooked and done. Cut into slices, remove the string, and arrange them on a serving platter. Strain and save the leftover juice from the baking pan. Drizzle over slices on the platter. Excellent served with spinach sauteed in butter and salt.

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