Turkey Breast with a Basil, Porcini and Prosciutto filling

Turkey Breast with a Basil, Porcini and Prosciutto filling

The holiday season is soon upon us! Delightful moments with family, friends and loved ones, filled with cheer and amazing food - do you feel the excitement yet? We certainly do! 


So, this week, we've prepared a delectable holiday-inspired recipe we know you'll love - Turkey Breast with a Basil, Porcini and Prosciutto filling


What amplifies this dish is the high quality ingredients used, and how they complement each other. The rich and nutty flavour of the Zanetti Parmiggiano Reggiano cheese, along with the nuttiness of the porcini mushrooms, plays really well with the delicately sweet and salty Fresco Italia Prosciutto Crudo.


We hope you enjoy this one as much as we do!


  • 1 (about 1.5kg) Turkey Breast, boned
  • 1/2 cup fresh basil, chopped
  • 2/3 cup porcini mushrooms, chopped roughly
  • 1/2 medium onion, diced
  • 8 Pieces Fresco Italia Prosciutto Crudo, thinly sliced
  • 1/ 2 cup Zanetti Parmiggiano Reggiano, grated
  • 2 teaspoons of your favourite Italian herb mix
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 Cup Dry White Wine
  • 1 1/2 Cups Chicken or Turkey Broth
  • 8 Tablespoons Olitalia Extra Virgin Olive Oil
  • 2 Tablespoons Flour
  • Salt and Pepper to taste


  • In a large heavy pan, heat 3 tablespoons of olive oil. Add the onions and porcini mushrooms, and saute until they begin to brown and liquid has dried up (6-8 minutes) Remove from heat and place in a mixing bowl.
  • To the pan, add 3 tablespoons of oil and saute the basil (3-4 minutes). Lightly season, remove from heat and then add to the mushroom and onion mixture. Stir in the grated Parmiggiano Reggiano, and mix well.
  • Lay out the turkey breast, cover with waxed paper, and pound meat to desired thickness. Remove waxed paper, and season the turkey. 
  • Evenly spread the prepared filling over the turkey breast, leave a 4cm border all around
  • Now layer the prosciutto over the filling
  • Carefully roll up the turkey, and secure firmly with kitchen string
  • Transfer to a roasting pan. Coat the turkey with 2 tablespoons of oil. Season, and then sprinkle over the Italian herb mix.
  • Place pan in a preheated oven (at 180 degrees Celsius) for about 90 minutes
  • Once cooked, remove from oven, place turkey on a tray and cover with foil to preserve heat.
  • Drain excess oil from the pan, place on a stovetop. Add white wine, mix well, and cook until half reduced. 
  • Add the broth to the pan and mix well. Sprinkle over fresh thyme and rosemary. In a separate bowl, combine a few spoonfuls of water and the flour. Then add to the gravy, and whisk well.
  • Once gravy is cooked, strain well to remove any clumps. 
  • Cut turkey into desired thickness, sprinkle with parsley, and serve with the gravy

Buon Appetito!