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● Turkey rolls with olives
The traditional recipe uses white Falerio wine, produced near Ascoli Piceno.
11⁄2 cups dry white wine
2 sprigs rosemary
8 leaves sage
1⁄2 teaspoon thyme
1 bunch parsley
8 basil leaves
4 1⁄2-pound turkey breast fillets
6 ounces green olives, pitted and chopped
3 ounces black olives, pitted and chopped
1⁄4 cup extra-virgin olive oil
salt and freshly ground pepper
For the sauce:
juice of 2 oranges
3 tablespoons butter
In a pot, bring wine to a boil. Add rosemary, sage, thyme, parsley and basil. Boil until wine is reduced by half, then remove from heat, strain out the herbs and cool. Meanwhile, pound turkey fillets between pieces of plastic wrap until they’re 1⁄2-inch thick.
Spread chopped olives on turkey, roll up tightly, and tie with butcher’s string. Marinate rolls in wine for 4 to 5 hours in the refrigerator, turning a few times.
To cook, heat olive oil in a nonstick pan over medium heat. Add turkey rolls and turn to sear the surface. Season with salt and pepper, and turn heat down. Add some of the marinade and cover. Cook until done, around 1 hour, adding more wine if necessary. Remove string. In a saucepan, simmer orange juice until reduced by half. Stir in butter. Cut rolls into thick slices and drizzle with sauce. ● Serves 4
