Tacchino al Latte
Herby turkey breast cooked in milk

Prep time: 30 mins | Total time: 1 hour 30 mins | Servings: 6

Ingredients

• 1 medium turkey breast (calculate around 120g – ¹/₄ lb per person)
• 4 cloves garlic
• 3 large sprigs rosemary
• 25 sage leaves
• 1 cup white wine
• ¹/₂ litre (1 pint vegetable stock – see separate recipe)
• 3 cups of milk
• 10-15 large grapes, peeled and deseeded (use small pieces of apple if grapes are not in season)
• olive oil
• a little flour for dredging
• salt, pepper

Directions

• Chop the sage and 2 of the garlic cloves very finely. Season with salt and pepper and set aside.
• Open out the turkey breast and pound (not too violently), so that you have a flat surface.
• Spread the inside with the sage and garlic, add the grapes/apple and roll closed.
• Tie the roll closed with kitchen string, sealing well.
• Heat the oil in a pan
• Roll the turkey very lightly in flour and place in the pan.
• Brown on all sides for 10 -15 minutes. Careful that you don’t get spattered by the hot oil!
• Discard the burnt oil carefully and return the turkey to the pan.
• Add a cup of white wine.
• When the wine has evaporated, add the warm stock and cook on a medium flame for 20-25 minutes, until evaporated off.
• Add the milk, salt and pepper and cook on a low flame for a further 25-30 minutes, until a thick sauce has formed. Be careful not to burn the milk.
• Add the rosemary and 2 garlic cloves (finely chopped) and cook for a further 2 minutes.
• Allow to cool a little, cut into slices and serve with the sauce on the slices.