This variation on the classic veal saltimbocca uses turkey steaks rolled with ham, fresh sage and red pesto - beautifully moist and full of flavour - and served on rice strewn with vivid cherry tomatoes.
ingredients
serves: 4
1/2 pound long grain rice
Salt and black pepper
1 pound 2 ounce turkey breast steaks
2 tablespoons red pesto sauce
4 slices Parma ham, about 2 ounce in total
12 large fresh sage leaves
Oil for greasing
8 cherry tomatoes
2 lemons
method
1. Preheat the grill to high and put a kettle of water on to boil.
2. Put the rice into a pan and add salt and 1 pint of boiling water. Stir to separate the grains, cover, and simmer for 10 minutes. Remove from the heat and leave to stand, covered, for 5 minutes.
3. Meanwhile, rinse and dry the sage leaves. Place the turkey steaks between two sheets of cling film and pound them with a rolling pin until about 1/2 inch thick. Spread the pesto over one side of each turkey steak, cover with a slice of ham and lay a sage leaf on top, then season with pepper.
4. Roll up each piece of turkey and ham from the long side. With a very sharp knife, cut the rolls into pieces about 1 inch long.
5. Holding each piece firmly to prevent it unrolling, divide the rolls among 4 skewers, carefully inserting the skewers sideways.
6. Lightly oil a baking tray, lay the skewers on it and grill them for 5 - 6 minutes on each side, or until the rolls are golden and the turkey juices are no longer pink.
7. Rinse and halve the cherry tomatoes and add them to the rice. Wash any wax from the lemons.
8. Finely grate the rind of one lemon over the rice and mix thoroughly. Cut the other lemon into wedges and set them aside.
9. Spoon the rice onto warmed plates, place the skewers on top and pour over any pan juices. Serve garnished with the lemon wedges.
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Serving suggestion
A simple green salad is all you need to serve with this delicious dish.
