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Italian turkey roulades

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Ingredients for 2 servings:

  • 2 roulade(s) (turkey)
  • 6 slice(s) Salami, Milanese
  • 1 zucchini, cut into very thin slices
  • 50 ml white wine, dry, Italian
  • 50 ml water
  • some tomato paste or pureed tomatoes
  • some sugar
  • 1 bay leaf

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Top each turkey roulade with a layer of salami and zucchini, roll up, and secure with twine or roulade skewers. Sear the roulades in a hot pan with olive oil, remove from the pan, and keep warm in aluminum foil. Add the white wine and water to the pan, bring to a boil with tomato paste or puree and a bay leaf. Stir in a little sugar. Add the roulades and let the sauce reduce slightly. Lightly buttered rice makes a great side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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