Celebramos el Día de Acción de Gracias

Originating in the first half of the 17th century as a religious holiday to celebrate gratitude for a good harvest, Thanksgiving Day remains one of the most cherished holidays in the United States and Canada. Every year on November 27th, families gather at home to spend time together, reflecting on the positive moments experienced throughout the year. The table is lavishly laid, and the essential recipe is stuffed turkey: in the United States, over 40 million turkeys are consumed during Thanksgiving, accompanied by mashed potatoes, vegetables, and sauces. The tradition is also spreading in Italy, and for this reason, Amadori, in collaboration with chef Andrea Del Villano, a member of the Italian Chefs Federation, has developed a recipe dedicated to the holiday. This dish offers a Roman twist on the American dish, featuring a turkey roulade stuffed with Romanesco broccoli and dried plums, served with seasonal vegetables, lemon purée, and a creamy cacio e pepe sauce. Delicious and easy to make at home, it's a perfect recipe to share with family or friends on a holiday.

The recipe

Amadori Quality 10+ turkey roll stuffed with soft lemon potatoes, buttered vegetables and cacio e pepe sauce.

• 600g sliced ​​turkey breast, Amadori Quality 10+
• 100 g Romanesco broccoli
• 50 g stale bread
• 50 ml panna cotta
• 20 g extra virgin olive oil
• 10 g Parmesan cheese
• 10 dried plums
• 1 clove of garlic
• 1 chili pepper
• sale
• baby
• 300 g floury potatoes
• 30 g butter
• 30 ml latte
• 10 g grated Parmesan cheese
• 1 untreated lemon
• 50 ml wine vinegar
• 40 g snow peas
• 40 g Bavarian butter
• 8 Brussels sprouts
• 4 baby fennel bulbs
• 4 baby corn cobs
• 4 small orange carrots
• 2 sprigs of thyme
• 2 sprigs of marjoram
• 1 purple carrot
• 1 yellow carrot
• 1 bay leaf
• 1 clove of garlic
• sale
• 60 g panna
• 60 g latte
• 40 g grated Pecorino Romano cheese
• 30 g grated Parmesan cheese
• baby
• Heat the oil in a pan with the unpeeled garlic and chili pepper. Add the broccoli, washed, trimmed, and cut into small florets, and a few tablespoons of water; cover and cook until the broccoli begins to fall apart.
• Blend 100 g of Amadori quality 10+ sliced ​​turkey breast with the cream until you obtain a cream.
• Soak the bread in water, squeeze it well, and add it to the broccoli and cream; add the halved plums and the Parmesan cheese, and season with salt and pepper.
• Arrange the turkey breast slices side by side on a sheet of parchment paper, overlapping slightly. Season with salt and pepper, then spread the filling over them, leaving one side free for sealing. Roll the turkey breast up tightly and compactly, using the parchment paper to help you, then tie it with kitchen twine as if it were a roast. Bake at 190°C (375°F) for 25-30 minutes.
• Remove the rollatina from the oven, brown it evenly in a pan with a drizzle of oil, then cut it into slices about 2 cm thick.
• Boil the potatoes whole, then peel and mash them.
• Transfer the mashed potatoes to a saucepan, add the milk, butter, Parmesan cheese, and grated lemon zest, and whisk vigorously until the mixture is soft and fluffy.
• Melt the butter in a pan with the unpeeled garlic and herbs; add the vinegar and reduce for a few minutes, then add the cleaned vegetables, a glass of water, and a pinch of salt.
• Cover the pan and bring to the boil.
• Heat the milk and cream, seasoning with a generous grind of pepper. Add the cheeses and blend everything together with an immersion blender until smooth and creamy.
• Serve the rollatina in slices, accompanied by the soft lemon potatoes, the buttered vegetables and the cacio e pepe sauce.