Turkey Rolls With Rice Pilaf

Preparation:

Preparation: Remove the fat from the rump slices, flatten them slightly with a meat tenderizer and sprinkle them with a little salt and pepper, then work the butter (minus a knob) with a fork until it has a creamy consistency, add two cloves of garlic finely chopped and carefully incorporate them. Divide the mixture obtained into four parts and arrange the rump slices in the centre; roll up each slice of rump and wrap each roll obtained with two slices of bacon which you will secure with a toothpick. Place the remaining knob of butter in a medium saucepan and heat; when the butter has melted, add the rolls and brown them for 2-3 minutes on moderately high heat, turning them on all sides, then sprinkle with the white wine, cover the container and continue cooking for 30 minutes over very gentle heat, taking care to turn occasionally and add a few spoonfuls of water. In the meantime, prepare the rice pilaf: finely slice the onion and place it in a baking dish together with the olive oil; brown it over the heat over very low heat for 4-5 minutes; when it is wilted, add the rice pilaf and let it flavor for 2-3 minutes in the sautéed mixture, stirring constantly; then wet it with the hot broth and sprinkle with freshly ground pepper. Cook the rice for 5 minutes, from the moment the broth comes to a boil; then cover the baking dish with a sheet of aluminum paper and transfer it to a preheated oven (220 degrees) for about 20 minutes. At the end, remove the rice from the oven, loosen the grains with a fork and transfer it to the bottom of a long serving dish; place the rolls on top (from which you have removed the toothpicks), wet them with the cooking juices and serve.