Amore Mio Recipe

Prep and Marinate

Remove turkey breast from refrigerator 30 minutes before cooking to temper. Pat dry with paper towels. In a small bowl, combine 2 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, zest and juice of 1 lemon, 1.5 tsp salt and 1 tsp freshly ground black pepper to make a rub. Rub the mixture evenly over the turkey breast, under the skin where possible. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Roast

Preheat oven to 400°F (200°C). Place turkey breast on a rack in a shallow roasting pan, skin-side up. Roast in the preheated oven for 20 minutes to develop color, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 160°F (71°C) at the thickest part (about 20–30 more minutes for a 2-lb breast; time will vary). Baste once with pan juices halfway through the lower-temperature period. Remove from oven when 160°F is reached; tent loosely with foil and rest 10–15 minutes (temperature will rise to ~165°F).

Slice

After resting, transfer turkey to a cutting board. Slice into 1/4- to 1/2-inch thick slices against the grain for best texture. Reserve any pan juices for drizzling over finished dish.

Prep Vegetables

While the turkey roasts, preheat a separate sheet pan or the oven area to 400°F (200°C) if you plan to roast vegetables concurrently. Cut carrots into 1-inch chunks, slice red bell pepper into thick strips, halve the zucchini lengthwise and cut into 1/2-inch pieces, and cut the red onion into wedges. Keep cherry tomatoes whole.

Toss and Roast

In a large bowl, toss the prepared vegetables with 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast in the oven (400°F/200°C) for 20–25 minutes, turning once halfway, until vegetables are tender and caramelized at the edges. If roasting concurrently with turkey at lowered temperature, roast vegetables for 25–30 minutes at 350°F (175°C) and check for doneness.

Finish

Remove vegetables from oven and transfer to a warm serving dish. Taste and adjust seasoning if needed. If using pan juices from the turkey, drizzle a tablespoon over the vegetables for extra flavor.

Prepare Stracciatella

Keep stracciatella chilled until just before serving. Transfer cheese to a small bowl, drizzle with 1 tbs extra-virgin olive oil, add a squeeze of the reserved half lemon if using, and season lightly with 1/4 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Gently fold to combine without breaking up the curds too aggressively.

Plate

Arrange a bed of roasted vegetables on each plate or a large serving platter. Fan sliced turkey breast over the vegetables. Spoon generous dollops of stracciatella alongside and slightly over the warm vegetables and turkey so the cheese softens and becomes creamy. Scatter fresh basil leaves over the dish and finish with a light drizzle of extra-virgin olive oil and a small spoonful of any reserved pan juices. Add additional flaky salt and pepper to taste.

Serve

Serve immediately so the warm vegetables and turkey gently melt the stracciatella, creating a creamy contrast. Leftover turkey can be stored separately from the cheese in airtight containers for up to 3 days.