1/2 turkey breast without bone
1/2 cup Marsala wine
100g mortadela (unfatted)
100g veal, finely chopped
50g pork loin, finely chopped (without skin)
1/2 cup grated Parmesan cheese
1 small bunch of fresh parsley
3 tablespoons pine nuts (pinhão)
Salt and white pepper to taste
For the sauce:
3 tablespoons olive oil
8 ripe tomatoes, peeled and seeded, cut into cubes
2 cloves garlic, cut in half
1/3 cup fresh parsley leaves
2 tablespoons pine nuts
Salt and white pepper to taste
1/2 turkey breast without bone
1/2 cup Marsala wine
100g mortadela (unfatted)
100g veal, finely chopped
50g pork loin, finely chopped (without skin)
1/2 cup grated Parmesan cheese
1 small bunch of fresh parsley
3 tablespoons pine nuts (pinhão)
Salt and white pepper to taste
For the sauce:
3 tablespoons olive oil
8 ripe tomatoes, peeled and seeded, cut into cubes
2 cloves garlic, cut in half
1/3 cup fresh parsley leaves
2 tablespoons pine nuts
Salt and white pepper to taste
Prepare the turkey breast: open it horizontally without separating it completely (leaving it with a book opened)
Brush the turkey breast with half of the Marsala wine and let it rest for 1 hour
Meanwhile, cut the mortadela into finger-thick strips. Reserve
Mix in a bowl the finely chopped pork loin, Parmesan cheese, parsley, and remaining Marsala wine
Season
Take the turkey breast, season it, and place it on a table
Spread the mixture evenly over the meat
Then, place the mortadela strips along the longest side of the meat
Sprinkle pine nuts and roll with aluminum foil, leaving it tightly wrapped
Place in a baking dish and bake in a hot oven (200°C), preheated, for 50 minutes or until the meat is cooked
Prepare the sauce: in a frying pan with olive oil, add garlic and cook until soft
Add tomato and cook for 5 minutes
Join parsley and pine nuts, season
Turn off the heat and reserve
Let the meat cool, remove the aluminum foil, and cut into thin slices
Serve cold with hot tomato sauce
Serves 6 portions
413 calories per serving.
