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

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
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

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe