Celebrate with AIA and cook the Turkey Dindarella this way:
Dindarella alla Veneta
- 1 AIA Dindarella,
- 150 g lean pancetta sliced thin,
- 60 g butter,
- 3 tablespoons oil,
- Freshly ground pepper,
- A few sage and bay leaves,
- 3 ripe pomegranates
wrap the Dindarella with the pancetta slices, tying them on so they do not come off during cooking; place in a baking pan with butter, oil, salt, pepper and a sage and a bay leaf. Roast at 190° for 2 hours, basting occasionally with the pan juices.
At the halfway point, pour the juice of 2 pomegranates over the AIA Dindarella. When done, carve into serving portions and arrange on a heated platter, pouring the cooking juices over. Garnish with the third pomegranate and serve immediately.