Turkey Saltimbocca

A seasonal twist of this classic Italian dish .

This traditional Italian recipe is using prepared with Veal but we've put a Christmas spin on it by using Turkey. It's simple, delicious and bound to be a family hit at any Christmas lunch .

Ingredients
500g/20Slices Turkey Breast sliced thinly
20g Sage
20 Slices Proscuitto
(as thin as you can get it)
Pepper
30ml Cooking oil

Dressing
Juice of 1 lemon
100ml Olive oil
Salt & Pepper
10g Chopped Italian Parsley
50g chopped Cranberries
(dried)

Method:

1. When buying Turkey ask your butcher to slice up for you, or slice it thin and then give it a gentle knock with the meat mallet.
2. Lay out on your board and put a sage leave on each cutlet and then follow with a thin piece of Proscuitto, set aside on a plate with glad wrap in between each layer.
3. For the dressing chop the parsley and cranberries season with a little salt and pepper then add lemon and olive oil (you can use red wine vinegar as well).
4. Heat BBQ up till hot and rub the turkey portions in cooking oil and put on the flat side with the proscuitto facing down, cook for 1 minute and turn over for another 2 to 3 mins.
5. Take off and set aside on a plate after a minute spoon mixed dressing over the top.
6. Serve up with some fresh greens or some potato sliced and cooked on the BBQ.
   It's easy to do and tastes great and it's a dish that more suits our Christmas climate.

Pete's Tips:
Don't blacken or get the proscuitto to crispy and go easy on the salt as the proscuitto is saltier when cooked.

Njoi Olive Oil