On my recent trip, I noticed stuffed turkey breast on a couple of occasions and was determined to make it in my home kitchen. While some people might be tempted to make a pan gravy from the drippings, I prefer to splash extra virgin olive oil on my turkey—the sauce of the gods!
Not to be confused with Mexican salsa verde, the Italian version of green sauce is a bright-tasting condiment made with parsley, garlic, capers, and extra virgin olive oil. Here, we’ve paired it with pork. But it’s a versatile sauce that can accompany a variety of meats and seafood.
One of Abruzzo’s most beloved foods is arrosticini—skewers of cubed lamb grilled over a charcoal re and served with olive oil–soaked bread (also grilled). The tradition originated with the region’s shepherds hundreds of years ago. Be sure to serve the arrosticini with a plummy Montepulciano d’Abruzzo.
This combination of ingredients, served to us at the Di Mercurio family’s farm, was a revelation. And stunningly good when liberally dressed with the Hermes oil. Fresh pomegranate seeds, called arils, are sometimes sold in small vacuum-sealed cups if you can’t find whole pomegranates.
