Domenica freddisima e piovosa ed allora che si fa ? Si può andare a fare shopping nei centri comerciali ma proprio non ho voglia di mescolarmi con centinaia di persone,voglio stare a casa mia mettermi davanti al computer e finalmente dedicarmi un po' al mio blog sorseggiando un buon tè caldo magari con una fetta di TORTA AL LIMONE ,quella che ho fatto ieri....Eh no!. Quella proprio non la posso mangiare visto che la mia glicemia non lo permette, tanto più che per cena ho fatto the pizza dough and then I have to be content with only good and good tea sigh! 
Today I want to present my stuffed roast that is not anything special but at my table always receives a huge success and really great content and piccoli.Questo plate made him many times my mom and it was from her that I learned how to do it. 
ROAST STUFFED
INGREDIENTS: a piece of turkey breast 1 clove garlic
5-6 sage leaves 1 sprig of rosemary salt
extra virgin olive oil for the filling: meat
Combination of ground veal, beef and pork
a bit 'stale bread
1 teaspoon mixed spice 1 teaspoon garlic powder
a handful of chopped parsley 1 egg
grated Parmesan cheese salt and pepper
COMPLETION: prepare the filling, which is nothing but the dough with which I am also MEATBALLS , soak the bread in cold water and then drain and squeeze and crumble in a ciotola.Aggiungervi the ground meat and stir for a long time to mix these ingredients well, now put garlic powder, spices and parmesan grattugiato.Aggiungere egg and salt and pepper the mixture according to the gusto.Mescolare very well.
Now take the piece of meat and practiced in the middle with a sharp knife cut to form a large pocket that will put our ripieno.Chiudere the opening with toothpicks and tie the roast well with kitchen twine.
In a large pot and put some olive oil low and lay the stuffed meat and brown well on both parti.Preparare with chopped sage, garlic and rosemary and sprinkle over the meat, salt it well and add a glass of hot water, cover and cook for 45-50 minutes until the liquid has not all withdrawn.
Rest a little 'roast after cooking and then place it on a cutting board and cut into thick slices (otherwise it crumbles around the stuffing!), Serve with the sauce that will be formed during cooking.
is not a great chef course, none of my dishes the place is because the recipes of the foods that I put on my table every day, but I assure you that you will get a second dish and tasty inviting to be submitted for lunches will be more important as Christmas.
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