2 kg turkey breast, boneless
Salt and black pepper to taste
3 cloves of garlic, minced
2 tablespoons freshly squeezed lemon juice
1/2 cup white wine
Spinach filling:
1 bunch of spinach leaves, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
Prosciutto filling:
1/2 kg cooked prosciutto, crumbled
2 tablespoons all-purpose flour
Salt and black pepper to taste
1 egg
Cobertura:
2 envelopes unflavored gelatin
3 1/2 cups chicken broth
1/3 cup white wine
1/3 cup mayonnaise
2 kg turkey breast, boneless
Salt and black pepper to taste
3 cloves of garlic, minced
2 tablespoons freshly squeezed lemon juice
1/2 cup white wine
Spinach filling:
1 bunch of spinach leaves, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
Prosciutto filling:
1/2 kg cooked prosciutto, crumbled
2 tablespoons all-purpose flour
Salt and black pepper to taste
1 egg
Cobertura:
2 envelopes unflavored gelatin
3 1/2 cups chicken broth
1/3 cup white wine
1/3 cup mayonnaise
Open the turkey breast well
Mix salt, black pepper, garlic, and lemon juice
Rub this seasoning mix all over the turkey breast and set aside
Prepare the spinach filling: quickly boil the spinach with a little water
Drain and mix with the remaining ingredients
Set aside
Prepare the prosciutto filling: mix all the ingredients
Preheat the oven to moderate temperature (170°C)
Spread the spinach filling over the turkey breast, leaving a 2 cm border around the edges
Top with the prosciutto filling
Roll up tightly from the narrow end
Tie with kitchen twine
Place in a baking dish with the seam side down
Bake uncovered for 1 hour
Remove from oven and pour the wine over it
Cover with aluminum foil, pressing it around the baking dish
Bake for another 2 1/2 hours or until tender
Add a little water to the baking dish so the bottom doesn't burn
Remove from oven and let cool in the baking dish
Remove and wrap in plastic wrap and refrigerate overnight
Next day, make the cobertura: sprinkle gelatin over 3/4 cup chicken broth in a small saucepan and let dissolve
Add the remaining broth
Pour 2 cups of this mixture into a small mold (24.5 x 18 cm)
Add the wine and refrigerate until firm
Place the remaining broth in a bowl and chill over ice
Mix with mayonnaise, stirring occasionally until thickened
Place the turkey roll on a grid over a baking dish
Pour the cobertura over the turkey
Refrigerate for 30 minutes to set
Rasp the excess cobertura that has dripped into the baking dish and serve
Garnish with carrot, bell pepper, and capers
Cut the gelatin into cubes and place around the turkey
Serve in 15 pieces.