Turkey rolls with lardo

Ingredients

• 800 gthin turkey breast slices
• 100 gLardo di Colonnata
• a fewtender leaves from the heart of a radicchio
• 1 clovegarlic
• a littleextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Top the turkey

   Cover each turkey breast slice with slices of lardo.

2. 2

   Roll and secure

   Place a small radicchio leaf on each slice, roll it up and secure the rolls with cocktail sticks.

3. 3

   Brown the rolls

   Brown the rolls in a little olive oil with the garlic clove.

4. 4

   Season and cook

   Season with salt and pepper, then cook the turkey rolls for about 10 minutes, turning them often so they colour on all sides.

5. 5

   Finish in oven

   Finish cooking the rolls in the oven at 180°C for 5 minutes.

6. 6

   Serve the rolls

   Serve.

What are turkey rolls with lardo?

Involtini are rolled portions of meat, a familiar format in Italian home cooking with many regional and household variations. Here, thin turkey breast is wrapped around lardo and a small radicchio leaf.

Lardo di Colonnata is a cured pork fat from Colonnata in Tuscany. As it warms, it softens and lends the lean turkey a rich, savoury finish, while radicchio brings a mild bitter note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 46g protein, 1g carbs, 31g fat.

Turkey provides most of the protein, while the lardo and olive oil contribute most of the fat; the turkey is also the main source of the dish's small amount of carbohydrate. Pair a roll or two with a generous serving of vegetables and, if wanted, a modest portion of potatoes or bread.

Choosing the ingredients

Turkey slices: Choose pieces thin and flexible enough to roll around the filling. If some are noticeably thicker, gently flatten them so they cook more evenly.

Lardo and radicchio: Slice the lardo thinly so it can soften inside the roll. Pick small, tender radicchio leaves that fit the turkey without sticking out too far.

Rolling and securing

Neat rolls: Keep the lardo and leaf within the edges of each slice as you roll. Secure each one with a cocktail stick so it holds its shape while browning.

Even browning: Turn the rolls often during the pan-cooking stage, as directed, to colour them on all sides. Take care when turning so the filling stays tucked inside.

Cooking cues

In the pan: A little colour on the outside is the cue to move on to the oven finish; the recipe gives about 10 minutes of cooking, with frequent turns.

In the oven: Finish at 180°C for 5 minutes. Check that the thickest roll is cooked through before serving, since the exact cooking time can vary with the thickness of the turkey.

Garlic and seasoning

Garlic: Brown the rolls with the clove, then remove it if you prefer a subtler garlic flavour. Keep the heat controlled so the garlic does not scorch.

Salt and pepper: Season the rolls during cooking, bearing in mind that cured lardo is already savoury. Taste a small piece before adding extra salt at the table.

What to serve alongside

Vegetables: Serve with roasted or steamed vegetables, or a crisp salad to provide a fresh contrast to the rich lardo.

Something to catch the juices: Potatoes, bread or a simple grain can make the meal more substantial and work well alongside the pan juices.

Recipe notes & tips

• Lay out all the turkey slices before filling them so you can divide the lardo and radicchio evenly.
• Use cocktail sticks that are long enough to secure each roll without piercing through repeatedly.
• Turn the rolls gently with tongs to keep the filling in place.
• If the lardo is difficult to slice, chill it briefly before cutting.
• Remove the cocktail sticks before serving, or remind everyone to take them out.

Variations

• Add fresh herbs: Place a small sage leaf or a few thyme leaves inside each roll.
• Use another cured fat: Try thin slices of pancetta for a different savoury flavour.
• Change the greens: Use a small spinach leaf in place of radicchio for a milder filling.
• Add a splash of wine: Deglaze the pan with a little white wine after browning, before the oven finish.
• Serve with lemon: Add a squeeze of lemon at the table to contrast with the richness.

Common mistakes to avoid

• Thick turkey slices: They can be difficult to roll and may cook unevenly; flatten them gently before filling.
• Overfilling: Lardo or radicchio protruding from the sides can escape during cooking; keep the filling within the edges.
• Loose rolls: They may unravel as they brown; secure each one firmly with a cocktail stick.
• Scorched garlic: It can turn bitter; keep the heat moderate and remove the clove if it darkens too quickly.
• Relying only on colour: Browning does not confirm the centre is cooked; check the thickest roll before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a covered pan or in the oven until hot throughout, adding a splash of water if needed to keep the rolls from drying out.

Frequently asked questions