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- Turkey Saltimbocca with Sweet and Sour Swiss Chard
Easy
360min
4 People
Turkey Saltimbocca with Sweet and Sour Swiss Chard
Saltimbocca is a typical Roman dish, in the turkey version you will have the most delicious light recipe.
Ingredients
4 People
350 g of Maxi AIA Turkey Thigh Slices
150 g of cherry tomatoes
8 slices of stretched bacon
8 large fresh sage leaves
80 g of sultana raisins
200 g of fresh spinach
200 g of Swiss chard (or other tender herbs to cook)
Extra virgin olive oil
Oregano
Basil
Marjoram
Sugar
Salt
Description
The turkey saltimbocca seems like the light version of the Roman saltimbocca, in reality it will not disappoint your expectations. This second course is part of the Italians' dinner rescue recipes, if you want to give it a touch of class serve it with some sweet and sour Swiss chard and pair it with a good glass of white wine.
Procedure
1
To prepare the turkey saltimbocca, wash the tomatoes and cut them in half then season them with a pinch of sugar, salt, olive oil and fresh herbs leaving them to marinate for at least 6 hours. After this time, drain the tomatoes and arrange them on a baking tray covered with oiled paper.
2
Bake for 2 hours at 110° until they have dried and dehydrated. Be careful not to dry them out, the tomatoes must remain soft.
3
Wash the Swiss chard and stew it in a little oil adding the pine nuts and raisins. Salt to taste and turn off the heat closing the pan with the lid.
4
In the meantime, in another pan, cook the turkey. Spread the slices and place the sage leaves inside then roll up and close the package with two slices of bacon. Seal everything with a toothpick.
5
At the bottom of the pan pour a drizzle of oil. The meat will have to brown for a few minutes, after which close with the lid, lower the flame and finish cooking for 10 minutes.
6
Serve the saltimbocca by placing them on the bed of Swiss chard and decorating them with the candied tomatoes.
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