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Roast Turkey Wrap
A Recipe by Velia Stanghellini of Collonzolo

This simple and tasty Sunday roast was to be found on the table of most Tuscan farmers. It was traditionally cooked by grannies with the little variety of produce available on the farm.

Ingredients:

• 300 gr Ricotta
• 1 whole egg
• 300 gr Turkey minced meat
• Nutmeg
• Grated parmesan cheese
• 1 pich of salt
• 200 gr raw ham (Prosciutto Toscano, a rather dry and salty raw ham, was traditionally used, but a milder version like Parma ham - or your national equivalent - can also be used)

Procedure:

Start mixing the egg with salt, nutmeg and grated cheese. Then add the mince meat and the ricotta cheese.
On an oven tray (lined with baking paper or greased with olive oil) place half the ham slices next to each other to form a wrap. Place the mix on the ham and cover it with the remaining ham slices to form a tight wrap. Sprinkle with a few oil drops and bake at 180° for about 30 minutes.
When cooked, leave to cool down before slicing: it can then be served hot or cold.
Buon Appetito!