Second courses

Let’s find out together the most appetizing main courses to enrich your table with Vismara;)

Vismara turkey galantine with provolone del monaco, truffle and mandarin

  • Alta
  • 120 minuti
  • 6 porzioni


For the turkey galantine:

  • 500 g Vismara turkey petals
  • 250 g meat broth
  • salt to taste
  • pepper as needed.


For the provolone del monaco fondue:

  • 220 g milk
  • 120 g Provolone del Monaco
  • 50 g fresh cream


To complete the dish:

  • 50 g mandarin truffle jam to taste


For the turkey galantine:

  • Pour the Vismara turkey petals into a blender, add the lukewarm meat broth and work until a homogeneous mixture is obtained.
  • Salt and pepper to taste.
  • When the dough has cooled, transfer it to the moulds and let it rest in the refrigerator overnight.


For the provolone del monaco fondue:

  • In a saucepan, combine the milk, cream and provolone del monaco, previously cut into cubes, and leave to infuse for at least 2 hours.
  • Then strain the mixture and bring it to the stove over low heat.
  • Add the provolone del Monaco previously left to infuse and cook until the fondue is obtained.


Composition of the dish:

  • Remove the turkey galantine from the molds and glaze with the provolone del monaco fondue.
  • Complete the dish with mandarin jam and truffle slices.


The “Provolone del Monaco DOP” is a semi-hard cheese with spun paste, aged, produced in the area of ​​the Sorrentine Peninsula – Monti Lattari, exclusively with raw milk.


Chef Gennaro Esposito