Rotolo di Tacchino alla Italiana (Turkey Roulade with Spinach)
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Ingredients
- 600 g turkey breast steaks
- 300 g frozen spinach
- 150 g ricotta
- 50 g sun-dried tomatoes
- 1 garlic clove
- 20 ml olive oil
- 30 g parmesan, grated
- 150 ml chicken stock
Nutrition (per serving)
- Calories
- 342 kcal
- Protein
- 47.1 g
- Carbohydrate
- 8.3 g
- of which sugars
- 6.3 g
- Fat
- 13.2 g
- of which saturates
- 5.2 g
- Fibre
- 3.4 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Defrost the spinach and squeeze out as much liquid as possible, then chop finely with the sun-dried tomatoes.
- 2
Mix the spinach, sun-dried tomatoes, ricotta, parmesan and garlic together and season.
- 3
Lay the turkey steaks flat, slightly overlapping, to form a rectangle, and bash gently to even them out. Spread the spinach and ricotta mixture over the top and roll up tightly from one end, tying with string at intervals.
- 4
Heat the olive oil in an oven-proof frying pan over a medium-high heat and brown the roulade all over for 4-5 minutes.
- 5
Pour the chicken stock around the roulade, transfer to the oven and roast for 30-35 minutes until cooked through with no pink remaining in the centre.
- 6
Rest for 5 minutes, then remove the string and slice to serve.
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