Ingredients:

800 g / 1 kg slice of turkey breast ,

400 g boiled chestnuts,

150 g gruond sausage,

150 g grated Parmigiano Reggiano,

100 g Bologna,

1-2 eggs,

1 pinch of nutmeg,

salt and pepper.

Preparation (Difficult- 45 min): 

Bone the turkey breast, pound it and dress it with salt and pepper. 

Purée the boiled chestnuts.

Add sausage, Bologna and mix with Parmigiano, nutmeg, eggs, salt and pepper.

Spread the mixture on the turkey breast, roll and tie it up. 

Put in a greased pan with laurel, sage and white wine (if needed). Bake in oven.

Wines:

Regional wine: Rosso Colli d’Imola D.O.C. – Romagna

National wine: Rosso Conero D.O.C. – Marche

Foreign wine: Nemea A.O.C. – Grecia.

Ricetta fornita da: Consorzio Castanicoltori di Castel del Rio c/o comunità Montana della Valle del Santerno.
Via Mengoni, 2 - 40025 Fontanelice (Bo)