Tacchino Di Perla

Sauté garlic and cherry tomatoes in a small amount of medium-hot oil. Add 1/2 cup turkey stock and cook for 10 minutes.

Remove from heat and run though food mill.

Return to saucepan and cook for another 5 minutes.

Season with salt, pepper, red pepper flakes and basil. Finish with a few tablespoons olive oil, as needed.

Butterfly turkey breast. Pound breasts to an even thickness of 1/4-inch. Trim each piece to about 6 X 6-inch square. Season with salt and pepper.

Evenly cover one turkey square with sliced prosciutto in one layer. Place Fontina cheese and sage leaves in an even line on lower inch of the bottom edge. Roll from the bottom up so that cheese and sage are in the middle of the roll. Repeat with second turkey square.

Mix bread crumbs and hazelnuts.

Using standard breading procedure, dip turkey in flour to evenly cover, then coat with beaten eggs and finally roll in bread/nut mixture.

Over medium heat, sauté turkey roll in ¼ cup olive oil until golden brown. Transfer to a preheated 400-degree F. oven and roast for 10-15 minutes or until the internal temperature reaches 165 degrees F.

Allow to rest for 5 minutes. Slice each diagonally into 3 pieces that can be placed in an upright position.

Season arugula with olive oil, lemon juice, salt and pepper.

Place turkey rolls on end atop the arugula. Sprinkle with Spicy Tomato Sauce. Garnish with parsley.