Italian turkey and pancetta sandwiches – a detailed recipe cooking. 
The photodishes: Cana Okada Time: 2 hours. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l olive oil
- 1 head shallots, finely chopped
- 3 cloves of garlic, chop finely
- 2 tsp fennel seed, grind
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1/4 – 1/2 tsp dried red pepper flakes
- 900 gr. turkey breast fillet with skin
- Coarse salt and freshly ground pepper
- 12 thin slices of pancetta (approximately 60 gr.)
- 2 tbsp. l chopped fresh parsley
- 8 small loaves of ciabatta bread, cut each along in half
- 110 – 220 gr. ripe cheese provolone, cut into thin slices (optional)
Recipes with similar ingredients: shallots, garlic, fennel seeds, rosemary, thyme, red pepper flakes, turkey, pancetta, parsley, ciabatta bread, provolone cheese
Recipe preparation:
- Preheat the oven to 200 ° C. Heat 2 tbsp in a pan l olive oil at moderate heat. Add Onion – shallots, garlic and fennel seeds; cook until onions – shallot does not begin to soften, 2 min. Stir in rosemary, thyme, pepper flakes and 1/4 tsp salts; continue cooking for another 1 min. Remove the pan from the stove and cool slightly.
- Put the turkey breast, skin down, on a cutting board. Cover with foil and lightly beat with a kitchen hammer, giving meat thickness of about 6 mm. Remove the film and grate the meat in 1/4 tsp. salt and pepper.
- Cut four 30 cm pieces of kitchen twine. Coat the meat garlic mixture, then put on top of a pancetta and sprinkle parsley. Starting on the long side, roll the meat into a roll and carefully knit with twine. Lubricate the roll of the remaining 1 tbsp. l olive oil, salt and pepper.
- Put the roll in a roasting pan or baking dish, then add 1 tbsp. water. Bake meat in the oven until golden brown within 40 minutes After time, increase the temperature to 220 ° C and continue cooking for approximately 10 more minutes until skin not crispy. Check meat readiness with using a thermometer, inserting into the thickest part of the roll, the thermometer should show a temperature of 68 – 72 ° C.
- Place the roll on a cutting board and leave for 30 minutes. Pour bread with olive oil, put cheese on the lower halves provolone. Cut meat into slices and put on top on cheese, pour over meat juice. Then cover the sandwiches with the upper halves of bread.
