-
1
Coarsely chop enough escarole to measure about 7 cups loosely packed and reserve remaining escarole.
-
2
In a 12-inch skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute onion, stirring occasionally, until it begins to brown.
-
3
To onion add chopped escarole and cook, stirring frequently, until wilted.
-
4
Stir in raisins and 1/2 cup broth and cook over high heat until most liquid is evaporated.
-
5
Remove skillet from heat and stir Parmesan, pine nuts, and bread into filling.
-
6
Put turkey on a long sheet of plastic wrap.
-
7
Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat.
-
8
Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.
-
9
Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey.
-
10
Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around and reserving any remaining filling.
-
11
Beginning with a long side and using plastic wrap as a guide, roll up turkey and turn it seam side down (discard plastic wrap).
-
12
Tie rolled turkey with kitchen string lengthwise and them crosswise at 1-inch intervals and season with salt and pepper.
-
13
In a 12-inch deep skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown turkey, turning it.
-
14
Add wine, remaining cup broth, and any remaining filling and braise, covered, over moderately low heat, turning turkey halfway through cooking, 35 minutes.
-
15
Transfer turkey to a cutting board and cool.
-
16
Strain braising liquid through a sieve into s small saucepan.
-
17
Boil liquid until reduces to about 1/2 cup and skim off foam.
-
18
Stir in lemon juice and cool sauce completely.
-
19
Turkey and sauce may be made 2 days ahead and chilled separately, covered with plastic wrap.
-
20
Discard string from turkey and cut turkey crosswise into 1/2-inch-thick slices.
-
21
Shred reserved escarole and in a bowl toss with half of sauce.
-
22
Arrange escarole on a platter with turkey slices and drizzle turkey with remaining sauce.
