Turkey roll stuffed with Asiago PDO Fresco cheese


Ingredients for 6 persons

1 kg turkey breast (in one slice)

100 g thinly sliced smoked bacon

100 g Asiago Dop Fresco

100 g ricotta cheese

40 g dried tomatoes in oil

40 g almonds

40 g pistachios

1/2 glass of white wine

1 sprig of rosemary

extra virgin olive oil



pomegranate seeds

salt and pepper



Second courses

Preparation time

40 mins


Blend ricotta with Asiago DOP Fresco, pistachio nuts, almonds, sun-dried tomatoes and parsley. If the mixture is too dry, add a drizzle of oil. Spread the filling over the surface of the turkey slice, being careful to leave the edges free. Adjust the salt and pepper, without overdoing it. Roll the meat tightly and wrap it with the bacon slices. Tie the roll with kitchen twine and lay it in a baking dish with a drizzle of oil, wine, rosemary and sage. Bake in the oven at 180°C for about 50 minutes. If the turkey roll gets too dry, add more white wine: this way the meat will cook without sticking to the pan.Let cool for a few minutes before slicing. Top with the cooking juices, sprinkle with pomegranate seeds and serve.

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