Well-suited for smaller gatherings, this attractive and fl avorful roulade of turkey breast will be the centerpiece of your festive table. And because I consider fresh-pressed extra virgin olive oil to be Mother Nature’s perfect sauce, I suggest providing the table with extra oil for drizzling.
This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.
Bold textures and flavors distinguish this salad from its warm-weather version.
Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.
