Turkey roulade

To prepare the turkey roulade, first make the vegetable broth following our recipe. Blanch the spinach in the broth 1, then let them drain to remove excess liquid and lightly salt them; save the broth because you will need it for baking the roll. Lay out a sheet of parchment paper on the work surface, pound the turkey breast slices 2 and slightly overlap them to form a rectangle 3.

Spread the well-drained spinach 4 to entirely cover the meat slices 5, then place the slices of cooked ham 6.

Finally, add the slices of provolone cheese 7. Roll everything from the longer side using the parchment paper to help 8, you should obtain a tight and compact roll. At this point, seal the roll obtained with string: first tie it lengthwise, then create loops a couple of fingers apart from each other 9.

Insert a sprig of rosemary into the string 10 and salt the surface. Now heat a drizzle of oil in a large pan and brown the roll on all sides over high heat 11, then deglaze with wine 12 and let it evaporate completely.

Transfer the roulade to a baking dish, add the broth 13, and bake in a preheated static oven at 392°F for 30 minutes 14. After the cooking time, cut the roll into slices 15.

Plate garnishing with rosemary sprigs 16 and drizzling the meat with the reduced cooking juices 17. Your turkey roulade is ready to be served 18!