2 tablespoons of olive oil
1 medium-sized onion, finely chopped (100g)
1 small green pepper, seeded and finely chopped (170g)
250g ground pork
1/2 cup of roasted chestnuts, chopped
2 hard-boiled eggs, chopped
1/2 cup of green pitted olives, sliced
2 slices of bread, crust removed, cut into cubes (40g)
1 tablespoon of dried oregano
salt and black pepper to taste
1 500g turkey breast, stuffed
2 tablespoons of olive oil
2 tablespoons of olive oil
1 medium-sized onion, finely chopped (100g)
1 small green pepper, seeded and finely chopped (170g)
250g ground pork
1/2 cup of roasted chestnuts, chopped
2 hard-boiled eggs, chopped
1/2 cup of green pitted olives, sliced
2 slices of bread, crust removed, cut into cubes (40g)
1 tablespoon of dried oregano
salt and black pepper to taste
1 500g turkey breast, stuffed
2 tablespoons of olive oil
Dry-fry the onion in olive oil until it's soft but not golden
Add the green pepper and fry until it's soft
Add the ground pork and fry until it's cooked through
Add the remaining ingredients and season to taste
Baste the turkey breast, season with salt and black pepper
Spread the filling on top and roll like a roulade
Tie with kitchen twine
Fry the turkey breast in olive oil in a skillet, browning all sides
Cook by adding hot water as needed
To serve, cut into slices
Serves 10 slices.
