Stuffed Turkey Breast with Gorgonzola Sauce

season with salt and pepper. Slightly plate the turkey breast, season, top with the sautéed mushrooms and some slices of gorgonzola, fold in, pass through a quantity of eggs and flour, sauté in olive oil and cook in the stove. Cut the radicchio into tender strips, sauté in olive oil and garlic, season and deglaze with balsamic vinegar and soy sauce.

For the sauce, sauté the remaining onion cubes in olive oil, extinguish with white wine, add whipped cream and the plucked Gorgobzola, cook and refine with whipped cream.

For this, our wine expert recommends a 97 Chardonnay ‘Les Jamelles’, white, Les Jamelles winery, from Languedoc/France.

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