Turkey Breast Rollatini with Espresso Bbq Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Ingredients:
3 tablespoons olive oil, plus more for searing |
2 ounces fresh spinach |
salt and freshly ground black pepper |
2 cups zinfandel wine |
8 -ounce turkey breast |
2 ounces crumbled gorgonzola |
1 -foot butchers twine |
espresso bbq sauce, recipe follows |
Directions:
1. Preheat oven to 400 degrees F.
2. Begin by using a large saute pan on medium-high heat. Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste. Stir until spinach wilts and add the wine. Let the wine evaporate and infuse with the spinach. Remove from heat and let cool.
3. Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece. Spread the cooled spinach evenly over the breast, along with the Gorgonzola. Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends.
4. Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil. When all sides are seared, put in the oven for 20 minutes. Remove and serve with espresso BBQ sauce.
5. Espresso BBQ Sauce:
6. 2 tablespoons olive oil
7. 1 small sweet white onion, finely chopped
8. 2 cloves garlic, minced
9. 1 cup balsamic vinegar
10. Hot sauce
11. 2 cups red wine
12. 2 cups ketchup
13. 1 cup brown sugar
14. 3 tablespoons Dijon mustard
15. 1/2 cup espresso coffee
16. Salt and freshly ground black pepper
17. In a medium sized saucepan over medium heat, add the olive oil. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon. Add the hot sauce, to taste, and wine. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste. Let simmer for 30 minutes. (Chef's tip: if too thick, add a little water)
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