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

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe