A Yule log style roll of turkey, spinach, omelette and mortadella that is cooked in white wine and olive olive before being cooked through in a pressure cooker. This results in the turkey being incredibly tender and juicy.
Ingredients
The quantities of ingredients depends largely on the size of the turkey breast, but you want enough eggs to make a thin omelette (or omelettes) to cover the top of the entire breast - same with the mortadella and spinach.
- 1 large slice of turkey breast (or several smaller slices)
- eggs
- butter
- spinach (fresh or frozen)
- mortadella (or prosciutto)
- parmesan cheese
- olive oil
- white wine
- marjoram
- salt
- meat netting
- a pressure cooker
Method
First, prepare the spinach. You can either boil fresh spinach until cooked or defrost some frozen spinach. Once cooked (or defrosted), drain and squeeze out any remaining water and put aside.
Beat the eggs in a bowl and melt a small knob of butter on a medium-high heat in a large frying pan. Add a pinch of salt to the beaten eggs just before pouring the eggs into the pan. Keep the omelette thin, and depending on the size of the pan, you may want to make two omelettes. Cook just until it is solid enough to be rolled with the turkey breast later on.
Put the omelette onto a plate to cool and lay out the turkey breast onto a chopping board. Layer the turkey, first with a thin layer of mortadella, followed by the omelette and then an even, thin layer of spinach. Sprinkle a pinch of salt and marjoram over it, followed by the grated parmesan.
Take a large glass tumbler and slide the netting over the bottom of it. Roll the layers up like a swiss roll and while keeping it together in your hand, place one end into the glass so that it can be used to guide the netting onto the roll by sliding it upwards. Once the netting is covering the length of the roll, remove the glass and cut off the excess netting if needed.
Heat a liberal amount of olive oil in the open pressure cooker and add the roll to the pot. Tilt the pot a little and regularly rotate the roll, frying until it is evenly golden-brown across the surface.
Add a bit of salt and half a glass of white wine and continue cooking until the wine has reduced. Then, add a cup of water and close the lid.
Pressure cook for 25-30 minutes, depending on the size of the roll.
Once done, remove the roll and let it cool before slicing. Any remaining juice in the pan can be spooned over the slices as a gravy.
