Rotolo di tacchino - Bacon wrapped turkey loaf
My mother in law is a wonderful Venetian home cook. This is one of those comfort foods that never disappoints. It similar to an American meatloaf, but with a delicious twist. I usually serve it with peas as a side dish, and I finish off the peas in the same pan that I used to sear the rotolo, that way the peas get some of the same delicious bacon goodness.
about 1 1/2 lb ground turkey
8 oz. fresh ricotta
1/2-3/4 cup bread crumbs
about 3/4 lb bacon
2-4 fresh sprigs of rosemary
white wine
salt and pepper
In a mixing bowl combine the turkey, ricotta, bread crumbs and some salt.
Mix together until homogeneous. Then form the mixture into a loaf shape, about 8-10 inches long, and about 4 inches in diameter. Wrap the loaf all the way around in bacon, and secure with kitchen twine.
Put 1-2 pieces of rosemary on each side of the loaf. Next, sear the bacon wrapped turkey on all sides over medium to medium high heat in a skillet. Once bacon is a nice golden color, remove the rotolo from the pan, and place it in an oven proof baking dish.
I use glass. Bake in the oven at 400 for about 45 minutes to an hour, until an instant read thermomer reads 160 to 170. About half way through cooking, spritz the rotolo with white wine, this gives it some nice flavor, as well as helps create a nice juice at the bottom of the pan that can be spooned over the meat for serving. Truly delicious, enjoy!!
about 1 1/2 lb ground turkey
8 oz. fresh ricotta
1/2-3/4 cup bread crumbs
about 3/4 lb bacon
2-4 fresh sprigs of rosemary
white wine
salt and pepper
In a mixing bowl combine the turkey, ricotta, bread crumbs and some salt.
Mix together until homogeneous. Then form the mixture into a loaf shape, about 8-10 inches long, and about 4 inches in diameter. Wrap the loaf all the way around in bacon, and secure with kitchen twine.
Put 1-2 pieces of rosemary on each side of the loaf. Next, sear the bacon wrapped turkey on all sides over medium to medium high heat in a skillet. Once bacon is a nice golden color, remove the rotolo from the pan, and place it in an oven proof baking dish.
I use glass. Bake in the oven at 400 for about 45 minutes to an hour, until an instant read thermomer reads 160 to 170. About half way through cooking, spritz the rotolo with white wine, this gives it some nice flavor, as well as helps create a nice juice at the bottom of the pan that can be spooned over the meat for serving. Truly delicious, enjoy!!
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