Region: Veneto

Menu: Prosciutto-Wrapped Turkey Breast with Cheese, Marinated Tomatoes

            Compared to most other forms of poultry, turkeys are a recent arrival in Europe. Native to North America, they were first brought back to Europe by Columbus at some point during the 1490s. Unlike tomatoes, potatoes, and chocolate, which took decades or even centuries to become widespread, the turkey caught on pretty much right away. Turkeys were being raised in Spain within 20 years and were popular in England by Shakespeare’s time.

            The reason for this is probably due to Medieval and Renaissance dining customs. At the time, the “noblest” foods were the various types of fowl, and the variety consumed was astounding. Along with chickens, geese, and ducks, kings and nobles raised pigeons on their estates, hunted pheasants and quails, and even ate things like larks, cranes, and herons. For banquets, the centerpiece would be the biggest, showiest bird they could find, often a swan or peacock. While these displays were impressive, particularly when the roasted birds were sewn back into their feathers to arrive at the table looking alive, most sources suggest that neither of them tasted particularly good. When another impressively-sized bird that did taste good became available, it’s hardly surprising that it became popular immediately.

            Contrary to what most people think of when they hear the phrase “Italian food,” roast turkey is actually a popular Christmas dish in many parts of the country. Here is a simpler preparation, where a slice of turkey breast is wrapped in prosciutto, topped with cheese, broiled, then topped with marinated tomatoes or beets. This is supposed to resemble a Cardinal’s hat, but admittedly, I’m having trouble seeing it. I’m not sure if this played a role, but I did make a minor adjustment. The recipe called for slices of raw turkey breast, but since I had leftover roast turkey, that was what I used. I was a little worried about it drying out, but the prosciutto and cheese kept that from happening. It was pretty good, but I’m not sure if I’d make this again, given all of the other dishes that can be made with leftover turkey.