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Tuesday, June 4, 2013

Prosciutto-wrapped turkey fillets with early summer salad

Turkey breast fillets rubbed with freshly ground pepper and wrapped in Italian prosciutto, then fried into a delicious smoky crust and soft juicy interior goodness. With a nice helping of early summer salad, crunchy-fresh and lightly flavored with pumpkin seed oil.
Don't know about your tastes, but to me that is the synonym for the perfect non-veggie dinner. With fresh Italian style flavors. Enjoy.

Last year: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Two years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 2):
  • 400 g turkey meat (2 mini-steaks)
  • 4 tablespoons freshly ground black pepper
  • 6 slices of prosciutto
For the salad:
  • 2 green onions (just the green parts)
  • 5 large pink radishes
  • 3 small tomatoes
  • 1 romaine lettuce 
  • 1 tablespoon pumpkin seed oil
  • 1 teaspoon balsamic vinegar
  • a pinch of salt

Start with the salad. Finely chop the green onions:

Slice the radishes (or cut them in wedges) and also chop up the tomatoes. Add them both to the onions:

Tear the salad leaves with your hands (they preserve flavor better when no knives are involved) and add them also:

Add the oil, vinegar and salt and toss well.
Next, get the turkey pieces. Rub them with a generous helping of pepper all over. No need to add salt, the prosciutto is salty enough. Next, place 3 prosciutto slices on one of them, covering it, like this:

Turn it around, keeping the ham in its place. Wrap the ends of the prosciutto slices tightly around it and fix them in place using wooden toothpicks. Put them in a frying pan (without any oil, the prosciutto will leave enough fat to fry):

Fry them for 4-5 minutes on each side, depending on the meat's thickness. To serve, put a piece on each plate and add half of the salad:

It's done, dig in! :)

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