Turkey Involtini with Potatoes, Ricotta, and Bacon
Category: Main Dishes
Servings: 12
This savory recipe for Involtini di Tacchino con Patate, Ricotta e Pancetta brings a rich medley of flavors wrapped in delicate turkey breast slices. Each roll is filled with a creamy potato and ricotta mixture, with the smokiness of bacon and the melt-in-your-mouth goodness of Emmental cheese. The involtini are bound together with aromatic leek and carrot ribbons, making them an impressive and delicious main dish for a family dinner or gathering. Here’s how to prepare this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 300g |
| Turkey breast slices | 24 slices |
| Emmental cheese | 12 slices |
| Smoked pancetta | 50g |
| Ricotta cheese | 100g |
| Whole milk | 180ml |
| Extra virgin olive oil | 15ml |
| Nutmeg | To taste |
| Marjoram (fresh) | To taste |
| Fine salt | To taste |
| White pepper | To taste |
| Leeks | 2 |
| Carrot | 1 |
| Egg | 1 |
Instructions
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Prepare the potato mixture: Start by finely dicing the smoked pancetta. Then, peel and cube the potatoes. Place the potato cubes in a small pot and cover with whole milk. Season the milk with freshly grated nutmeg, a few leaves of fresh marjoram, and a pinch of white pepper. Bring to a gentle simmer until the potatoes are soft and easily mashable.
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Mash the potatoes: Once the potatoes are cooked, transfer them to a bowl and mash until smooth. Stir in the diced pancetta, then mix in the ricotta cheese for added creaminess. Keep the filling aside.
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Assemble the involtini: Lay out two slices of turkey breast and slightly overlap them. Place a slice of Emmental cheese on top. Spoon some of the creamy potato mixture onto the center of the turkey slices, and then fold in the sides of the turkey to encase the filling, forming a neat roll. Repeat with the remaining ingredients to make a total of 12 involtini.
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Prepare the leek and carrot strips: Wash and peel the leeks, then cut them into thin strips. Do the same for the carrot. Blanch the leek strips in boiling water for just a few seconds, then immediately cool them down in a bowl of ice water. This will help retain their color and texture.
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Wrap the involtini: On a clean cutting board, lay out one strip of leek and one strip of carrot, crossing them to create an “X”. Place one of the turkey involtini in the center of the crossed strips and carefully wrap them up, securing the rolls tightly.
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Cook the involtini: Preheat the oven to 180°C (350°F). Place the wrapped involtini on a baking sheet lined with parchment paper. Beat the egg and brush it over the surface of the turkey rolls to give them a beautiful golden finish as they bake.
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Bake: Place the baking sheet in the oven and bake the involtini for 20-25 minutes, or until the turkey is cooked through and the surface is lightly browned.
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Serve: Once done, remove from the oven and let rest for a few minutes. Serve the involtini warm, garnished with fresh herbs if desired, for a dish that’s both hearty and flavorful.
These turkey involtini with potatoes, ricotta, and bacon are perfect for special occasions or when you want to impress your guests with something both flavorful and visually stunning. Enjoy the delightful balance of textures and flavors with every bite!
