Turkey roulade with piquillo peppers and black olives

           turkey roulade with piquillo peppers 

 

Healthy, visually appealing and tasty. This turkey breast recipe is fairly easy to make (only slightly tricky part is tying it) and will help you if you are trying to shed off some weight. I use the pressure cooker because it is much faster, but you can also prepare it in the oven, Dutch oven, or slow cooker.

 

Ingredients

 

1 boneless skinless butterflied chicken breast (around 2 pounds)

½ pound green asparagus tips

1 cup black olives

1 can piquillo peppers (or 2 roasted red peppers)

1 cup grated cheese

1 onion

½ cup dry white wine

½ tbsp. black garlic paste (or 2 garlic cloves)

½ tbsp. Worcestershire sauce

salt, pepper, olive oil

piquillo peppers, black olives, mustard cheese, green asparagus

 

Preparation

 

STEP 1.- Lay the butterflied breast on a clean work surface and season with salt and pepper. Wash the asparagus and remove the ends, leaving only the most tender part.

butterflied turkey breast

STEP 2.- Spread a layer of peppers, then the olives and and finally the cheese on top of the turkey breast, leaving a 1 inch border at the edges.

turkey breast with black olives, green asparagus and piquillo peppers

cheese, black olives green asparagus and piquillo stuffing

STEP 3.- Roll the breast up, beginning at the shortest end to enclose the stuffing. Tie the roulade with kitchen twine. Begin making a loop near one end and tie with a simple knot, not too tight, but enough to keep the roulade well closed. Make successive loops at 1-inch intervals and when you get to the end repeat the process lengthwise. You can find some videos in You Tube that might be helpful like this one:

https://www.youtube.com/watch?v=rFIwbUBiRSEç

Season the outside with salt and pepper.

tied turkey roulade

STEP 4.- Heat 2 tbsps. olive oil and, when ready, add turkey breast and sauté over medium-high heat until evenly browned on all sides.

browning turkey roulade

STEP 5.- Add the chopped onion, cook for 5 minutes and add the garlic paste or garlic cloves and the white wine. Secure the lid and cook for 15 minutes, after the pressure builds.

turkey roulade and onions

black garlic paste

STEP 6.- When ready, open the lid, take the turkey roulade out and use a hand blender to mix the onion with the liquid. I normally remove part of the liquid to avoid obtaining an excessively runny sauce. You can always add it later if necessary. Pour through strainer to obtain a smoother sauce.

beautiful turkey roulade

STEP 7.- Wait at least 20 minutes so all the juices settle and cut into 1/2 inch slices. Serve with the sauce.

cut turkey roulade

 

Tips

– If you like the recipe but find it very difficult to make the roulade, you can make smaller rolls with turkey or chicken breast and close them with two or three toothpicks

– You can add ½ red pepper to the onion to make the sauce even tastier

 

 

Summary
Recipe Name
Turkey Roulade with piquillo peppers/ Pechuga de pavo rellena de piquillos
Published On
Preparation Time
Cook Time
Total Time
Average Rating
5 Based on 2 Review(s)

Author: SimpleTapas

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