- For the turkey
- 1 kilogram Turkey breast (butterflied and ready to use)
- freshly ground pepper
- 2 tablespoons Basil pesto
- 50 grams Prosciutto
- Bakers twine
- 2 tablespoons Vegetable oil
- 375 milliliters White wine
- 250 milliliters Instant chicken broth
- 500 grams waxy Potatoes
- For the salad
- 500 grams Tomatoes
- 1 small Radicchio
- 2 Red Onions
- 2 tablespoons Balsamic vinegar
- 4 tablespoons Olive oil
For the turkey, spread turkey on work surface and season with a little salt and a generous amount of pepper. Brush with basil pesto and top with prosciutto. Rinse basil, shake dry and pluck leaves from stems. Set aside some basil leaves for garnish. Arrange remaining basil leaves over prosciutto. Carefully roll turkey, so that filling is enclosed. Tie with kitchen twine.
Heat oil in a Dutch oven. Sear turkey roll on all sides. Deglaze pan with white wine, then add broth. Cover and cook for 1 hour. Scrub potatoes, peel and rinse, then cut into smaller pieces, if desired. After 30 minutes cooking time, add potatoes to Dutch oven.
For the salad, rinse tomatoes, pat dry and quarter. Remove seeds and cut into pieces. Rinse radicchio, cut into quarters and remove stem. Rinse leaves and spin dry. Peel onions and cut into rings. Season vinegar with salt and pepper, then gradually whisk in oil. Toss prepared salad ingredients with vinaigrette in a bowl.
Remove meat from pan and let rest for 10 minutes. Cut meat into slices and arrange with potatoes on a plate. Garnish with basil. Season sauce with salt and pepper and serve in a gravy boat. Serve with salad.