Stuffed Turkey Roll with Salad

Ingredients

• 1 kg turkey breast fillet (cut into roulade by butcher)
• salt, freshly ground pepper
• 2 tbsp basil pesto
• 50 g Parma ham
• Basil
• kitchen twine
• 2 tbsp oil
• 375 ml white wine
• 250 ml instant chicken broth
• 500 g firm potatoes, pre-cooked
• 500 g tomatoes
• 1 small radicchio
• 2 red onions
• 2 tbsp balsamic vinegar
• salt, pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Lay out the meat and season with salt and generous pepper. Spread basil pesto over it and top with Parma ham. Rinse basil leaves, pat dry, pluck stems, set a few aside for garnish, and lay the rest on the ham. Roll the meat and tie with kitchen twine.

2. 2.

   Heat oil in a braising pot. Brown the meat all around. Add white wine and broth. Cover and simmer for 1 hour. Peel, wash, and cut potatoes into bite-sized pieces; add to the pot after 30 minutes of cooking.

3. 3.

   For the salad, rinse tomatoes and chop them small. Clean radicchio, quarter it, remove the stem, rinse leaves, pat dry. Peel onions and slice into rings. Whisk vinegar with salt, pepper, and olive oil. Toss all salad ingredients in this dressing.

4. 4.

   Remove the meat from the sauce and let rest for 10 minutes. Slice the meat and serve alongside potatoes, garnished with basil. Taste the sauce with salt and pepper and serve it in a small bowl. Offer the salad as an extra side.