Turkey Breast Rollatini with Espresso Bbq Sauce

  1. Preheat oven to 400 degrees F.
  2. Begin by using a large saute pan on medium-high heat.
  3. Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste.
  4. Stir until spinach wilts and add the wine.
  5. Let the wine evaporate and infuse with the spinach.
  6. Remove from heat and let cool.
  7. Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece.
  8. Spread the cooled spinach evenly over the breast, along with the Gorgonzola.
  9. Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends.
  10. Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil.
  11. When all sides are seared, put in the oven for 20 minutes.
  12. Remove and serve with espresso BBQ sauce.
  13. 2 tablespoons olive oil
  14. 1 small sweet white onion, finely chopped
  15. 2 cloves garlic, minced
  16. 1 cup balsamic vinegar
  17. Hot sauce
  18. 2 cups red wine
  19. 2 cups ketchup
  20. 1 cup brown sugar
  21. 3 tablespoons Dijon mustard
  22. 1/2 cup espresso coffee
  23. Salt and freshly ground black pepper
  24. In a medium sized saucepan over medium heat, add the olive oil.
  25. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes.
  26. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon.
  27. Add the hot sauce, to taste, and wine.
  28. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste.
  29. Let simmer for 30 minutes.
  30. (Chef's tip: if too thick, add a little water)

olive oil, fresh spinach, salt, zinfandel wine, turkey breast, gorgonzola, butchers twine, bbq sauce

Taken from www.foodnetwork.com/recipes/turkey-breast-rollatini-with-espresso-bbq-sauce-recipe.html (may not work)

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