This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk. The result is a complex-flavoured unusually juicy turkey dish.
- 500g chicken fillets (calculate around 80g per person)
- 2 cloves garlic
- Small bunch of parsley
- 15 sage leaves
- 2 sausages (not herby), casings removed
- 2 eggs
- 100g almonds, finely chopped
- 100g scamorza cheese (or other cheese that melts/grills well)
- 2 cups dry white wine
- butcher's string
- a little flour for dredging
- 30g/1 oz butter
- salt, pepper
- Make a thin omelette by beating the two eggs with a little salt and pepper and cooking on both sides in a non-stick pan. Cool and cut into strips.
- Chop the parsley and garlic cloves very finely.
- If your fillets are very fine (2-3 mm or less) omit the next step: using a meat mallet, pound the chicken (not too violently), until the fillets are 2-3 mm thick.
- Place the fillets flat. Spread each with a thin layer of sausage meat. Top with small pieces of omelette, a sprinkling of parsley and garlic, a sprinkling of chopped almonds and a little cheese.
- Roll the fillets up tightly and tie with butcher's string, slipping a sage leaf under the string.
- Roll the chicken very lightly in flour and place in a skillet with pan with a tablespoonful of olive oil (cold).
- Bring up to heat carefully and brown on all sides for 5-10 minutes. Use a splash guard so that you don't get spattered by oil!
- Add 2 cups of white wine.
- When this has half evaporated off, add the butter and stir to form a sauce.
You can use turkey breasts instead of chicken, or a combination of the two.