Turkey rolls with radicchio and scamorza and roast potatoes

Ingredients

For 1 serving

• Turkey breast140 g
• Radicchio120 g
• Scamorza25 g
• Potatoes200 g
• Extra virgin olive oil10 g
• White wine30 ml
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

In season: November – March

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into wedges, toss them on a baking tray with half the oil, the rosemary, salt and pepper and roast for 30 minutes, turning halfway, until golden outside and soft inside.
2. Meanwhile wash and dry the radicchio and finely chop a third of it; cut the rest into strips about 1 cm wide. Cut the scamorza into sticks.
3. Place the turkey breast slices between two sheets of baking paper and pound them with a meat mallet or the bottom of a small pan until thin and even; season with salt and pepper.
4. Spread a little chopped radicchio and a stick of scamorza on each slice, roll it up tightly, folding the sides in, and secure it with a toothpick.
5. Heat the remaining oil in a frying pan over medium-high heat and brown the rolls for 3 minutes, turning them, until golden all over; pour in the white wine and let the alcohol cook off for a minute.
6. Lower the heat, cover and cook for 8 minutes, until the meat is cooked through and the scamorza has melted; add a splash of water if the pan gets too dry.
7. Remove the rolls and, in the same pan over high heat, wilt the radicchio strips for 2 minutes; season with salt and serve everything with the potatoes, removing the toothpicks.