Ingredients
- 1.2 kg turkey breast (prepared by the butcher so that the meat can be filled as a rolled roast)
- 2 stalks celery
- 2 carrots
- 1 onion
- 1 clove of garlic
- salt, pepper
- 125 g cooked ham (thinly sliced)
- 200 g gorgonzola with mascarpone
- 3 stalks sage
- 200 ml white wine
Preparation
1. Remove meat from the refrigerator about 30 minutes before preparation.
2. Clean the celery, peel the carrots, onion and garlic and finely cut everything.
3. Dab the turkey breast dry with paper towel, lay it out on the countertop, and season with salt and pepper. Cover with slices of ham and brush with gorgonzola mascarpone. Remove the sage leaves and spread over the cheese.
4. Roll the turkey breast tightly into a rolled roast and thoroughly fix everything with kitchen twine.
5. Close pot with the Oval EasyQuick, heat the pot on the highest level up to the roasting window, switch to a low level and vigorously roast the rolled roast on all sides. Remove the roast and season with salt and pepper.
6. Vigorously roast the diced vegetables, onion and garlic and deglaze with wine. Put the roast back in the pot and close with the EasyQuick.
7. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 75 minutes in the steam area.
8. At the end of cooking time, remove the EasyQuick and keep the roast warm. Finely puree the vegetable sauce, pass through a sieve as desired and season to taste. Remove the kitchen twine, cut the meat, and serve with the sauce.
This recipe has been tested and approved by AMC.
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