RECIPES
Turkey saltimbocca with Marsala cranberries
By Miele
20 minutes, plus cooling time
Preparation Time
35 minutes
Cooking Time
6 (makes 18)
INGREDIENTS
Turkey saltimbocca
400 g skinless turkey breast
9 thin slices prosciutto,
approximately 150 g
1 bunch sage, leaves picked
Salt flakes, to taste
Marsala cranberries
125 ml (½ cup) Marsala
2 tbsp sherry vinegar
75 g (1/3 cup) white sugar
170 g (1 ½ cups) dried cranberries
To Serve
1 tbsp olive oil
30 g butter
Miele accessories
METHOD
Turkey saltimbocca
- 1. Slice the turkey breast against the grain into 5 mm slices. Gently flatten the turkey with a meat mallet or rolling pin.
- Separate 18 nice sage leaves for later use.
- Lay 3 slices of prosciutto on a chopping board lengthways. Place a third of the turkey along the prosciutto widthways and top with a third of the remaining sage leaves. Ensure there is 2 cm of prosciutto overhanging to seal the roll.
- Roll the turkey and prosciutto into a log and seal in cling wrap. Continue with the remaining ingredients to make three turkey rolls.
- Place the turkey rolls into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and
Seal on level 3. - Place into the steam oven and Steam at 70⁰C for 30 minutes. Cool slightly then place the turkey rolls into the fridge to cool.
Marsala cranberries
- Place all of the ingredients into a small saucepan on medium heat, induction setting 6. Simmer for 15 minutes,or until the cranberries are soft and the sauce has reduced.
To serve
- Heat a gourmet oven dish or frying pan on medium-high heat, induction setting 7 for 5 minutes.
- Add the oil and reserved sage leaves to the pan. Cook until crisp, remove and drain on paper towel.
- Add the turkey rolls and butter and cook for 5 minutes, or until the prosciutto is crisp. Cool slightly then slice each roll into 6 pieces.
- Arrange the turkey rounds on a serving platter, place a little of the Marsala cranberries on each piece and top with a fried sage leaf.
Hints and Tips
- In Italian ‘saltimbocca’ means ‘jumps in the mouth’ and is traditionally made with pork or veal.
- This dish can be made into an entrée and served with a seasonal salad.
- Native pepper and spring onion salt can be used to season this dish.
APPLIANCE / FUNCTION
Miele
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