Lina’s Pressure Cooker Turkey Rolle’ – Reader Recipe

If you want something unexpected at the Thanksgiving table, consider serving this rolle’ instead of a whole turkey! It presents beautifully and can be served hot, warm and even cold!

Lina, of Giant Meatball recipe fame and blogger of sweets, is back with an equally impressive recipe from her Italian pressure cooker!

Lina’s Pressure Cooker Turkey Rolle’  
one 2 lb or 800-1000g Turkey Breast (ask your butcher if he will cut it horizontally once so that the breast opens like a book – or if is thick into three like a brochure)
4 eggs
2 tbsp. of Parmesan cheese
8 oz. or 200 g. Ham, slices
10oz. or 275 g frozen spinach chopped and drained (3 lb or 1 1/2 kilo fresh)
1 clove of garlic

2 cups of white wine
1 tsp. of potato flakes
Olive Oil
Salt and Pepper

Start by sauteeing the spinach in butter until most of the water has evaporated. Set aside.

Next, make two small frittatas. For each frittata, beat 2 eggs, with one tablespoon of Parmesan cheese, salt and pepper. Then, pour the mixture into a well-oiled hot sautee pan and when the bottom is cooked, flip it and cook the other side until it’s lightly golden. Set aside.

Cut the turkey breast into a long, single piece of meat, by placing it on a cutting board and making a horizontal cut almost all the way through it, about a 3/4 inch (1.5 cm) from the base. Open the breast like a book. If the “top” part is still thick, make another cut, and open it again to obtain a single rectangle of meat. Gently pound the meat to thin it, keeping it as rectangular as you can.
 
Now, put a little salt on your meat, and begin layering the little frittatas, end to end, the ham slices, the cooked spinach and dust everything with more parmesan cheese. Now, roll and tie the turkey with kitchen string. Massage the turkey rolle’ with olive oil, salt and pepper.
 

In the open pressure cooker, add olive oil, the garlic clove and rosemary and brown it on all sides. Pour in white wine and scrape the bottom of the pan to incorporate the flavors in the wine and cook under pressure 20-25 minutes.

When the turkey is cooked, roll in aluminum foil and set aside. Remove garlic, rosemary from the pan and reduce the liquid adding the potato flakes, one glass of cold water and let it cook for a minute more to thicken.
 
Cut the turkey rolle’ in slices, and serve with the sauce poured on top accompanied by roasted potatoes!


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