Sicilian-style turkey rolls with orange salad

Ingredients

For 1 serving

• Turkey breast140 g
• Breadcrumbs20 g
• Pine nuts6 g
• Raisins8 g
• Pecorino6 g
• Parsleyto taste
• Bay leavesto taste
• Orange1
• Fennel100 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, nuts, sulphites,

In season: December – March

Method

1. Preheat a conventional oven to 200 °C and line a tray with baking paper. Soak the raisins in warm water for 10 minutes, then squeeze them out.
2. Chop the parsley and grate the Pecorino; in a bowl mix the breadcrumbs with the pine nuts, raisins, Pecorino, parsley and half the oil until you have moist crumbs.
3. Pound the turkey breast slices thin between two sheets of cling film and salt them lightly; spread the filling over each, fold in the sides and roll them up tightly.
4. Thread the rolls onto two parallel skewers, alternating them with the bay leaves so they stay put; place them on the tray and bake for 15 minutes, until golden and cooked through.
5. Meanwhile peel the orange with a knife, removing all the white pith, and slice it; trim the fennel and slice it thinly. Dress the orange and fennel with the remaining oil and a pinch of salt.
6. Serve the rolls with the orange and fennel salad.