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

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

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

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

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe