Mario Batali
Po & Babbo Ristorant Entoneca
Preparing a turkey breast in
this way makes it easy for all
family members to join in the
fun of making a tasty dish.
Also, the tenderness of the turkey
makes carving a breeze. The kids in
my family love the sweetness of the
pears, and everyone enjoys popping
into the fridge for late-night
leftovers.
Stuffed Turkey Breast with Pears, Chestnuts and Rosemary
Ingredients:
1 Boneless Turkey Breast Roast or 1 Turkey Breast, deboned
1/4 cup dried chestnuts
2 Bosc pears, peeled, cored, and cut
into 1/4-inch chunks (regular
pears are fine too)
3 Tbs. chopped fresh rosemary leaves
1 cup fresh bread crumbs or 1 1/2 cups of 1/2-inch
cubes of bread, lightly toasted
2 eggs, beaten
Salt and pepper to taste
Procedure:
Have your butcher butterfly the raw turkey
breast to a consistent 1Ž2-inch thickness.
In a small saucepan, combine the chestnuts
with water to cover and bring to a boil.
Boil for 20 minutes and drain well.
In a mixing bowl, stir together the chestnuts,
pear cubes, rosemary leaves, bread crumbs, and
eggs.
Mix well.
Season the surface of the turkey breast with
salt and pepper anday the stuffing on top.
Roll the breast and stuffing up like a jelly
roll and tie with butcher's twine.
Place in a roasting pan and roast for 60-75
minutes on 450° F, until an instant read
thermometer reads 155° F at the center.
Remove from the oven and allow to rest 10
minutes before carving.
Red Wine Risotto with Radicchio and Asiago
Ingredients:
3 cups chicken stock
1/4 cup extra-virgin olive oil
1 medium Spanish onion, cut into 1Ž4-inch dice
2 cups Arborio rice
2 cups dry red wine
2 cups of Radicchio, cored and thinly sliced
1/2 cup freshly grated asiago cheese
4 Tbs. unsalted butter
Salt and pepper
Procedure:
In a medium saucepan, heat the chicken
stock to a simmer and place on a back
corner over low heat.
In a 12-14-inch skillet, heat the olive oil
over medium heat.
Add the onion and cook until soft, 8 to 10 minutes.
Add the rice and stir with a wooden spoon until
the rice is toasted and opaque, 3 to 4 minutes.
Add the wine and continue cooking over medium
heat until the liquid is absorbed.
Add the warm chicken stock 1 ladle at a time,
waiting until stock is absorbed between additions.
Cook about 15 minutes, until the rice has a creamy
texture and the liquid is absorbed.
Stir in the radicchio, cheese, and butter and stir
until well mixed.
Season to taste with salt and pepper and serve immediately.
(An excerpt from
Simple Italian Food: Recipes from My Two Villages)
by Mario Batali
Po & Babbo Ristorant Entoneca
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