A typical dish from Reggio Emilia of Jewish origins. There was once a particularly large Jewish community in the city, and it is to them that other local specialities are due such as goose ham and buricco, large ravioli filled with meat.
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INGREDIENTS |
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One single slice of turkey breast |
600 |
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g |
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Boiled calf's head |
300 |
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g |
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Onion |
1 |
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n° |
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Carrot |
1 |
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n° |
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Celery |
1 |
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stalk |
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Chopped parsley |
1 |
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bunch |
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Salt |
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to taste |
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Pepper |
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to taste |
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Nutmeg |
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to taste |
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PREPARATION |
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| 1. |
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Place the slice of turkey on a chopping board and spread out well. Cover with the boiled and chopped calf's head in a layer about one centimetre high. Add salt and pepper and a sprinkling of nutmeg. |
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| 2. |
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Roll the meat up tightly, cover the roll with the turkey skin and tie up well using baking string. |
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| 3. |
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Boil in boiling salted water, adding the onion, carrot celery and bunch of parsley for added flavour. |
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| 4. |
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Leave to cool and cut into slices. Serve cold. |
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CHEF'S NOTE |
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To cut preparation time, use a vegetable stock cube for the cooking broth. |
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A young red is recommended for this delicious menu. This should have a good structure and nose such as Pinot Nero from the Colli Piacentini or a Friuli Cabernet Sauvignon. The lively local red wines are also perfect, such as Gutturnio and Lambrusco Reggiano. |
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