Turkey stuffed with Grana Padano and speck, slowly cooked and paired with a taleggio sause
Medium
4 people
190 min
Chef Francesco Mazzei
Ingredients
- 600 g Turkey breast
- 400 ml vegetable broth
- 200g Grana Padano PDO aged 16 months
- 100 g Speck
- 60 g Taleggio cheese
- 350 ml milk
- Salt and pepper
Preparation
Make thin slices of 16-month Grana Padano cheese, using a mandolin if possible, and stuff the turkey breast. Roll it and wrap it in speck slices, tie with coking twine, season with salt and pepper and put in the oven at 120 °C for about three hours.
When cooked take the turkey roll out of the oven, slice it and remove the cooking twine.
Melt Taleggio and 100 g Grana Padano in milk at bain-marie, until obtaining a creamy sauce that will be poured on the turkey.
Refine with few drops of cooking juice.
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