Chef Raffaele Soldati
Ingredients for 4 people
- 800g turkey breast in a single slice
- 200g chestnuts, already peeled and boiled
- 30g Grana Padano cheese
- 2 whole eggs
- 1 sprig rosemary
- 4 sprigs red currant
- 200g chopped celery, onions, and carrots
- salt, pepper, extra virgin olive oil
For the stuffing: place chestnuts, cheese, and eggs in the cutter, chop everything finely, season with salt and pepper.
Stuff: spread the stuffing on the turkey slice that has been lightly beaten in order to obtain an even slice, leaving about 3 centimetres on each side. Roll the meat and tie it up with kitchen twine.
Cooking: bake at a temperature of 65° at the core
Finishing : after the cooking, blend the vegetables with the mixer, season to taste and, if necessary, thicken with potato starch.
Serving: after cutting the turkey slices to a thickness of about 2 cm, put them on the plate, glaze with the previously prepared sauce and garnish with rosemary and red currant.
LTC low temperature cooking : start cooking temperature 140° temperature at the core 65°.
This recipe is also suitable for people intolerant to gluten.