These turkey rolls are filled with bacon, champignon mushrooms and melting scamorza cheese, and served with a side dish of sautéed mushrooms… a quick and easy dinner idea! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Firstly clean the mushrooms: trim the root ends and scrape away any dirt from the stems. Now rinse quickly under a strong stream of water, to get rid of any dirt and prevent the mushroom from becoming soggy. Done, now cut into slices lengthwise, including the stem. Set aside and take the sausage: first remove the casing, so slit with a paring knife and peel it off; break it up in a bowl. Add some chopped parsley to the sausage: discard the large stems and chop it up. Season with salt and ground pepper. Now mix for a few minutes until it is soft enough to be spreadable.
Cut the cheese into thin slices, I’m using smoked scamorza cheese. Move on to the meat: pound it as thin as possible without tearing it, so cover with parchment paper and pound lightly with a meat mallet. This slice is too large, of course, so cut in half, and add the filling: spread the sausage mixture on the meat, add a couple of slices of scamorza cheese, a couple of strips of bacon and the mushrooms. Now roll it up, secure with a toothpick and here’s the first stuffed roll. Repeat with the remaining ingredients.
In a pan, sauté the cloves of garlic in the extra virgin olive oil, then add the turkey rolls, sauté until browned over low heat, to prevent the oil and garlic from burning; you can add vegetable or beef broth, if needed, or even white wine. Turn them over until browned on all sides. Once browned, add a little broth, the remaining mushrooms, a pinch of salt, ground pepper, cover with a lid and cook for 15-20 minutes, meanwhile let’s see together the ingredients needed for this recipe!
For 8 rolls
- 4 turkey slices, about 1 ¾ lbs (800 g)
- 7 oz (200 g) of sausage
- 16 strips of bacon
- 14 oz (400 g) of champignon mushrooms
- 7 oz (200 g) of smoked scamorza cheese
- 1 clove of garlic
- ⅕ cup (50 g) of vegetable broth
- a small bunch of chopped parsley
- 1 ⅓ tbsp (20 g) of extra virgin olive oil
- 1 pinch of salt
- pepper to taste