Roll Of Turkey With Olives

Preparation:

Preparation: Roll out the rump, flatten it well with the meat tenderizer. Arrange the slices of cooked ham and olives on top. Salt and pepper. Roll up the meat and tie it with white kitchen string. In a saucepan, heat the butter with two tablespoons of oil, add sage and rosemary, let the roll brown for 10 minutes, turning it. Wet with half a glass of wine and let it evaporate. Salt and pepper. Continue cooking, covered, over low heat for an hour. Excellent both hot and cold. Accompanying wines: Bardolino “Superiore” DOC, Chianti Dei Colli Senesi DOCG, Leverano Rosso DOC.