Duchesses of Parma

Duchesse di Parma

Turkey rolls stuffed with ham and Parmigiano Reggiano, browned and served with a cream Marsala.

4 servings

Easy

Emilia Romagna

EasyEmilia Romagna

The Duchesses of Parma are a main course of rich and enveloping meat, suitable for a lunch or dinner where you want to bring to the table a tasty and carefully prepared preparation. The thin slices of turkey enclose prosciutto And Parmigiano Reggiano, creating a savory filling and a soft consistency when cut. Cooking in skillet combines the browning obtained with butter and oil with the aromatic note of the Marsala dry, while the heavy cream It transforms the stock into a smooth and creamy sauce. The result is a balance between the tenderness of the meat, the savory flavor of the ham and cheese, and the roundness of the sauce. The editors place the recipe in Emilia-Romagna, as indicated in the information provided.

Instructions

Voice reading

7 steps · natural Italian voice

Thin the turkey

Pound the four turkey slices until they are wide and thin, working gently so as not to tear them. Season with salt and pepper lightly on both sides: the meat should be elastic enough to be folded, but not excessively thick, so that it will cook evenly during the next browning.

Stuff the slices

Place a slice of cheese on each slice prosciutto and distribute a tablespoon Of Parmigiano Reggiano Cut into small cubes. Keep the filling gathered in the center, leaving the edge free: this space will help seal the meat tightly and prevent the filling from leaking out during cooking.

Close the duchesses

Fold each slice in half over the filling, forming a thick parcel, similar to a large tortellone. Match the edges neatly and press them gently all around. Make sure there are no gaps: a tight seal keeps the filling inside and promotes even browning.

Prepare the breading

Gently flour the closed rolls, barely covering the surface and shaking off the excess. Beat the eggs in a bowl and lightly salt them, then dip each Duchessa in the egg until evenly coated. The flour should adhere without forming lumps, while the egg should completely coat the meat.

Brown the rolls

Heat in skillet Mix the butter and extra virgin olive oil, then add the duchesses. Fry them until golden brown on both sides, turning them carefully when the surface is evenly golden. The bottom should sizzle without burning: this will help the meat absorb the flavor and seal the coating.

Deglaze with the Marsala

Pour the Marsala dry in the skillet on well-browned duchesses and let it evaporate over high heatWait for the alcoholic aroma to fade and the liquid to reduce slightly, collecting the browning juices. Keep the rolls intact and turn them only if necessary, without piercing the surface.

Complete with the heavy cream

Pour the heavy cream in the skillet And season with salt to taste, continuing to cook for a few minutes. Let the sauce thicken gently until it becomes creamy and adheres to the meat, without reducing it too much. Serve the duchesses immediately, piping hot, drizzled with the sauce obtained during cooking.

Chef's Tips

Make sure the edges of the duchesses are perfectly lined up before flouring them, so the filling stays sealed during frying and the sauce can coat the meat without leaking out.

Ingredients

Ingredients for 4 people
4 slices of approximately (3.53 oz) 100 g each of turkey meat 6 slices of prosciutto
(2.82 oz) 80 g of Parmigiano Reggiano 2 eggs,
(1.41 oz) 40 g butter
(4 tbsp) 4 tablespoons of extra virgin olive oil flour
½ glass of marsala dry
½ glass of heavy cream
salt and pepper