Turkey and Ricotta Roll with Speck

Method

1. Drain the sheep ricotta the day before to remove excess water.
2. In a bowl, combine 1 kg ground turkey, 600 g drained ricotta, a pinch of nutmeg, fine salt to taste, and a drizzle of extra virgin olive oil. Mix well.
3. Lay out 8 slices of speck on a work surface, slightly overlapping to form a rectangle. Repeat for a second roll with the remaining 8 slices.
4. Spread half of the turkey mixture evenly over the speck rectangle, leaving a small border.
5. Fold the sides inward, then roll up tightly from the short edge to form a compact cylinder.
6. Place the roll on a baking tray lined with parchment paper drizzled with a little oil.
7. Repeat steps 3-6 for the second roll.
8. Bake in a preheated ventilated oven at 180°C for 25 minutes.
9. Optionally, add a splash of white wine and continue baking for another 10 minutes (total 35 minutes).
10. Let the rolls cool slightly, then slice into rounds. Serve warm.