Serves: 4
Total Calories: 363

4 ounces ground veal or turkey
2 ounces Italian bacon (pancetta), finely chopped
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic (small), finely chopped
1/4 cup plain dry bread crumbs
salt and freshly ground black pepper
1 1/4 pounds thin-sliced turkeys cutlets, cut into 12 pieces
2 tablespoons olive oil
1/2 cup dry red wine
2 cups fresh tomatoes peeled, seeded, and chopped, or drained and chopped canned tomatoes
pinch of crushed red pepper

1 In a large bowl, combine the veal, pancetta, parsley, garlic, bread crumbs, and salt and pepper to taste. Shape the mixture into 12 small sausage shapes about 3 inches long. Place one sausage at the end of a turkey cutlet. Roll up the meat to enclose the sausage. With a toothpick, pin the roll closed in the center, parallel to the roll. Repeat with the remaining sausages and cutlets.

2 In a medium skillet, heat the olive oil over medium heat. Add the rolls and brown on all sides, about 10 minutes. Add the wine and bring it to a simmer. Cook 1 minute, turning the rolls.

3 Add the tomatoes, salt to taste, and a pinch of crushed red pepper. Reduce the heat to low. Partially cover the pan. Cook, adding a little warm water as needed to prevent the sauce from becoming too dry, for 20 minutes or until the rolls are tender when pierced with a fork.

4 Transfer the rolls to a platter. Remove the toothpicks and spoon the sauce over the top. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 363
Calories from Fat: 208

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken