Olive, Caper and Anchovy Stuffed Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 turkey breast (1,2 kg, can at will from the butcher to prepare for a roast)
- salt
- freshly ground peppers
- 160 grams green pitted Olives
- 1 Tbsp Caper (jarred)
- 3 Anchovy fillet
- 3 Tbsps freshly grated Parmesan
- 8 slices Prosciutto
- 4 Tbsps Canola oil
- 150 milliliters dry white wine
- 300 milliliters chicken stock
- 300 grams Cherry tomatoes
- 2 sprigs rosemary
Preparation steps
Make a deep lengthwise cut in the turkey breast without going through. Cut on both sides so that the meat opens like a book (this is called butterflied). With a meat mallet or the bottom of a pan, pound the meat slightly to flatten.
Drain the olives, capers and anchovies well, coarsely chop, transfer to a bowl and mix with the Parmesan.
Spread the prosciutto on the cut surface of the turkey breast and cover with the olive paste, leaving a 1cm (approximately 3/8-inch) border all around. Tightly roll up the meat and tie with kitchen twine.
Preheat the oven to 160°C (approximately 325°F).
In a roasting pan heat the oil and brown the meat all over. Deglaze with the wine and the pour in the stock. Bake, basting occasionally with the pan juices until cooked through, 1-1 1/2 hours.
Rinse the tomatoes and pat dry. Rinse the rosemary and shake dry. Add the tomatoes and rosemary to the pan during the last 20 minutes of cooking.
If desired, serve with a creamy polenta.
