Turkey Ascolana

Preparation:

Preparation: Pour the wine into a saucepan, add the aromatic herbs and boil until the liquid has reduced by half. Crush the juniper berries, pit the olives and mince them with the chicken livers, salt and pepper. Put this filling on the rump slice beaten with a meat tenderizer, roll it up, tie it with kitchen string, leave it to marinate in the wine (passed through a sieve to eliminate the flavourings) for at least 4 hours. Drain it, wrap it in pork netting, brown it in hot oil, add salt and pepper and cook, basting with the marinade.