Prawns with wine and herbs with Jerusalem artichokes
second courses from Italy
1 hour 15 minutes
translated by Italian with
A classic recipe for a simple and fragrant roasted
Chopped sage, rosemary and the garlic clove.
Clean the turkey breast from any fat or gristle.
Put the spices
then tie well trying to close it well taking the spices in the middle. Put a branch of rosemary and massagiate well with the spices and salt.
Put it in a baking pan greased with oil. Sprinkle with white wine and a little olive oil.
Bake at 180 degrees for about an hour. Check the bucandolo cooking with a fork, if you will be out of water means that it is not cooked.
When it is cooked you will have to wait until it's cool to cut it. Before serving, heat it and drizzle with its sauce. Serve with roast potatoes.