TURKEY BREAST ROLL

Meat entree - Lactose and gluten free - light (dietetic)

1 1/2 lb turkey breast, in a single slice about 1" thick
3-4 slices prosciutto di Parma (if slices are small, consider enough to cover the meat)
1/4 cup Italian dried black olives, pitted and roughly chopped
2 tbsp chopped almonds
10 oz spinach, cooked and squeezed
2 oz smoked pancetta, diced
5 tbsp Italian extra virgin olive oil
1 cup dry white wine
1/8 cup Marsala
Warm vegetable broth
1 clove garlic, crushed
Rosemary and sage
Salt and pepper

Pound meat in order to obtain an evenly thick slice.

Mix together olives, almonds and 2 tbsp olive oil, spread on the meat and line it with prosciutto slices.

Sautee spinach, in a non-stick skillet over medium heat, with 1 tbsp olive oil and garlic, then transfer over prosciutto; roll meat and tie with butcher's string.

In a deep saucepan with lid, warm the remaining olive oil and brown the roll until golden on all sides. Remove it from the saucepan and sautee pancetta until golden, then return the roll into the pan and and Marsala. Let evaporate and repeat with wine.

Add rosemary ad sage; cook the roll on medium-low heat, covered with lid, for about 1 hour, adding warm vegetable broth (from time to time, as needed), turning the roll occasionally. Season with salt and pepper.

When cooked, wrap your roll in foil and let rest 5-10 minutes.

In the meantime, reduce the sauce, if to thin, or add some broth, if too thick.

Unwrap the roll, untie and slice it, serve with it's cooking juice and fresh salad.

This recipe serves 6-8


- This is a light preparation: only 274 calories per serving (if calculated on 8 servings).
- You can add some cheese, on top of the spinach, but this will raise your calories count.
- It's gluten and lactose free.
- It's great at room temperature, also!
- It becomes a complete meal if served with some bread, breadsticks or taralli.