Recipes
Turkey saltimbocca with Marsala cranberries
20 minutes, plus cooling time
Preparation time
35 minutes
Cooking time
6 (makes 18)
Serves
Ingredients
Turkey saltimbocca
400 g skinless turkey breast
9 thin slices prosciutto,
approximately 150 g
1 bunch sage, leaves picked
Salt flakes, to taste
Marsala cranberries
125 ml (½ cup) Marsala
2 tbsp sherry vinegar
75 g (⅓ cup) white sugar
170 g (1 ½ cups) dried cranberries
To Serve
1 tbsp olive oil
30 g butter
Miele accessories
Method
Turkey saltimbocca
- Slice the turkey breast against the grain into 5 mm slices. Gently flatten the turkey with a meat mallet or rolling pin.
- Separate 18 nice sage leaves for later use.
- Lay 3 slices of prosciutto on a chopping board lengthwise. Place a third of the turkey along the prosciutto widthwise and top with a third of the remaining sage leaves. Ensure there is 2 cm of prosciutto overhanging to seal the roll.
- Roll the turkey and prosciutto into a log and seal in cling wrap. Continue with the remaining ingredients to make three turkey rolls.
- Place the turkey rolls into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and
Seal on level 3. - Place into the steam oven and Steam at 70⁰C for 30 minutes. Cool slightly then place the turkey rolls into the fridge to cool.
Marsala cranberries
- Place all of the ingredients into a small saucepan on medium heat, induction setting 6. Simmer for 15 minutes,or until the cranberries are soft and the sauce has reduced.
To serve
- Heat a gourmet oven dish or frying pan on medium-high heat, induction setting 7 for 5 minutes.
- Add the oil and reserved sage leaves to the pan. Cook until crisp, remove and drain on paper towel.
- Add the turkey rolls and butter and cook for 5 minutes, or until the prosciutto is crisp. Cool slightly then slice each roll into 6 pieces.
- Arrange the turkey rounds on a serving platter, place a little of the Marsala cranberries on each piece and top with a fried sage leaf.
Hints and Tips
- In Italian ‘saltimbocca’ means ‘jumps in the mouth’ and is traditionally made with pork or veal.
- This dish can be made into an entrée and served with a seasonal salad.
- Native pepper and spring onion salt can be used to season this dish.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.