Saltimbocca di Tacchino
Turkey Saltimbocca with Sage and Parma Ham

About This Recipe

Are you looking for a delicious turkey recipe with a difference? If you are, you’ve found it! Here’s my turkey saltimbocca with sage and parma ham for you to enjoy.

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good brandy can also be used.

TwitterFacebook

4

Serves

7

Ingredients

Turkey

Main Ingredient

Meat Dishes, Poultry Dishes

Type

Ingredients

  • 4 medium turkey breasts
  • 4 slices Parma ham, cut in half widthways
  • 16 small fresh sage leaves
  • 3 tablespoons olive oil
  • 50g salted butter
  • 180ml Marsala
  • Salt and freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest turkey saltimbocca with sage and parma ham! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Place the turkey breasts on a chopping board and cover with clingfilm. Use a meat mallet to bash out each breast until flattened.

Cut the breasts in half widthways to give you 8 pieces in total. Season with a little salt and pepper and lay a piece of Parma ham on each breast. Top with 2 sage leaves and secure with a cocktail stick.

Heat the oil and half of the butter in a large frying pan over a medium heat. Once hot, place the saltimbocca in the pan, ham side down. Cook for 2 minutes until browned. Turn over and cook for a further 3 minutes until just cooked through.

Once ready, transfer the saltimbocca onto a plate and cover with foil. Pour the Marsala wine into the hot frying pan and use a wooden spoon to deglaze the pan by scraping up the meaty bits on the bottom. Simmer over a high heat for 2 minutes until the sauce is slightly reduced. Stir in the remaining butter and season.

Return the saltimbocca and any juices to the pan, turning them in the sauce for 30 seconds. Remove the pan from the heat and remove the cocktail sticks from the saltimbocca.

Serve 2 pieces of saltimbocca per person on warm serving plates and enjoy accompanied with Cheesy Mash (see page 125). Perfect with a glass of cold dry wine.

Once you’re done, simply sit back and enjoy your turkey saltimbocca with sage and parma ham and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Linguine with Clams and White Wine

View Recipe

Next Recipe

Seared Tuna Steak with Courgettes and Capers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe