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Turkey or Veal Roast with a Surprise (Meat)
On the holidays, I usually serve dairy at lunch and meat for dinner. This colorful “roast”, which is actually cooked on the stove, usually “wows” guests. It’s much easier than it looks!
If you prefer, instead of the boiled eggs you can use a thin frittata made with eggs and chopped parsley or spinach. It’s filling, so I would serve it after a vegetable soup or a light broth-based pasta soup.
Ingredients
- 3 slices Hungarian salami and 3 slices good pastrami
- 1 boneless turkey breast in one piece, about 2 pounds, butterflied (or veal)
- 1 tablespoon (or more) freshly chopped parsley
- 2 boiled eggs
- 1 1/2 tablespoon plain bread crumbs
- 1/2 a medium onion, chopped finely
- one small carrot, chopped finely
- one celery stick, chopped finely
- 2 cloves garlic (one whole, one minced)
- 1 ripe tomato, completely seeded, salted and drained.
- 1 1/2 tablespoon plain bread crumbs
- 3 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine (do not use “cooking wine”)
- salt and black pepper
Directions
Boil the eggs, peel them and eliminate a small white slice from the ends, so that ,when sliced, all the slices will contain some yolk.
With the flat side of a mallet, pound the turkey breast or veal to a ½-inch thickness, and season with pepper.
Grind the cold cuts very thin (best to do this with a food processor), combine them with a tablespoon of bread crumbs, the parsley, the garlic, little pepper, and a touch of nutmeg if liked. Spread the filling over the center of the meat leaving the ends untouched.
With a spoon, thin the filling out in the center to accomodate the eggs.
Add two thin slices of tomato (only the pulp, completely seeded and well drained!) – in absence of a tomato you can use a couple of spinach leaves, or peeled fillets of red roasted peppers.
Fold the edges of the meat over the filling, closing it on all sides, and tie well with kitchen string.
Heat 4 tablespoons of olive oil (you can use only 2 if using veal, which has more fat, but need more for turkey) in a large sauteuse pan, with a clove of garlic.
Add the meat and allow it to brown on all sides, about 5 minutes.
Add the wine and let it evaporate. Add the chopped onion, carrot, celery ,one cup of hot water, salt and pepper, and cook covered on medium/low heat for about 1 hour and 15 minutes, then uncover and allow the sauce to thicken.
Transfer onto a platter, slice, and serve with the sauce.
https://dinnerinvenice.com/2011/10/10/tukey-or-veal-roast-with-a-surprise-meat/
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