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TAGLIATA OF TURKEY WITH ROCKET PESTO AND DATE TOMATOES

TAGLIATA OF TURKEY WITH ROCKET PESTO AND DATE TOMATOES

A light main course that is perfect for the early days of Spring and Summer.

Difficulty: 
EASY
Serves: 
4
Cooking time: 
15 Minutes
Preparation time: 
10 Minutes
Total time: 
25 Minutes

Ingredients

  • 2 packs of AIA Sliced Turkey Breast

  • 150 g Clean rocket

  • 50 g Pine-nuts

  • 50 g Parmigiano cheese

  • 20 Date tomatoes

  • 1 Clove of garlic

  • Extra-virgin olive oil

  • Salt to taste

  • Pepper to taste

Preparation

Season the turkey breast slices with salt and pepper. In the meantime, boil the water to blanch the rocket, then leave it to cool. Crush the rocket with the parmigiano, pine-nuts and extra-virgin olive oil, blending them all together.

Heat a pan over a high heat and cook the slices for about 3 minutes per side. When they are almost ready, add a clove of garlic and the tomatoes, cut into pieces. When the tomatoes have softened slightly, remove from the heat. Serve the slices whole or cut into strips, with the rocket pesto and tomatoes on top.

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