Thanksgivings’ little roasts (Arrostini del Ringraziamento)
8 turkey’s thin slices, 2 per person
4 speck or bacon slices,
1-2 red onions peeled and sliced
2 spoons of sweetcorn
dried prune without kernel per person
extra-virgin olive oil
white dry wine
all purpose flour
string to tie meat on
Chop bacon in tiny pieces, put them in a pan with onions and stirfry for a while, then add sweetcorn and prunes and cook until tastes are well amalgamated: this is the roasts’ filling.
Spread a turkey slice and put a spoon of filling in it, close the slice with string, do it with every slice.
Pass the little roasts into the flour, then in the same pan where you stirfried the filling, add extra-virgin olive oil, heat it and put roasts in.
Let it cook with a glass of white dry wine and rosemary, add salt if needed. Cook softly for about 25 minutes,
Happy Thanksgiving everybody!!