6 slices prosciutto di Parma, cut in 1/2 across the center of the ham

12 leaves whole fresh sage plus 2 T. finely chopped

Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided

Salt and pepper

2 tsp. poultry seasoning

2 T. butter

2 T. all-purpose flour

1/2 C.  dry white wine

2 C. chicken stock, divided

4 cloves garlic, chopped

1/2 tsp.  crushed red pepper flakes

1 lb. crimini (baby portobello) mushrooms, wiped clean and sliced

1 (15 oz. ) can white cannellini beans, drained

2 T. wine vinegar, white or red

1/8 pound, 3 slices, pancetta, chopped

1 medium onion, thinly sliced

1 lb. triple washed spinach, stems removed and coarsely chopped

1/4 tsp.  freshly grated nutmeg, eyeball it

 

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 T. extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 C. of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 T. of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 C.  stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a T. extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.

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