After a rather calm weekend without any particular culinary experiences, just nice old classics, I feel ready to face a new week. Torrow I will start with all the things I have to do but do not feel like doing, today I dedicate my energy to food blogging! Unfortunately Haloscan seems to have a problem so I can not answer your comments at the time being. And I suppose that also means that you can not make any. Well, patience is a virtue and one that I am lacking now and then so a bit of practice won’t hurt!
I like this recipe because it adds a lot of flavour to the turkey that I find a bit bland tastewise, and I like it because it is quite fast to make and that is a great thing when you have a whole hungry family to feed in a rush!

4 servings

4 large slices of turkey, preferably form the breast
1 ½ tblsp chopped capers
2 tblsp chopped olives, black or green as long as they are really good
2 tbls freshly grated parmesan cheese
1 tblsp finely chopped parsley
1 tblsp bread crumbs
Salt, if needed
Olive oil

– I usually work the meat with a meat hammer or whatever it can be can be called (enlighten me please!!) but it is not necessary.
– Mix the capers, the olives, the parmesan, the parsley and the bread crumbs and sprinkle the mix over the meat. Add some pepper.
– Now you can either roll or fold the meat so that it closes around the filling. Use a tooth pick to ‘lock’ the meat with. I usually do not salt until I have tasted it as the filling is rather salty.
– Fry the meat in olive oil in a frying pan on all sides.
– It’s ready to be served!