Stuffed Turkey Breast
3 turkey breast slices
3 mortadella slices
1 grilled zucchini
1/8 cup – 30g smoked pancetta
1 tbsp – 15g evoo
1/2 glass Malvasia wine
Cut a zucchini, salt, oil and grill on both sides.
Beat three slices of turkey breast with transparent film, spread them on a pastry board, season with salt and pepper. Place a slice of mortadella, three pieces of courgette and the thinly sliced Asiago cheese on each of them. Roll them up to form rolls and secure them with toothpicks.
In a pan, add the bacon with very little oil, toss it for a few minutes and place the rolls, which should be salted and peppered and fried on both sides.
Smoke with malvasia and continue to cook over moderate heat covering with a lid. Serve sliced with the glazed sauce and a side of grilled vegetables.