This is an Italian take on a classic Christmas ingredient, served with a semolina gnocchi, which can be cut out into creative shapes.






Skill level

Average: 4.7 (79 votes)


  • 1 litre (4 cups) milk
  • 2 bay leaves
  • 125 g white semolina
  • 30 g butter
  • 50 g parmesan
  • 2 turkey breasts (600 g)
  • 8 sage leaves
  • 8 thin slices prosciutto
  • ¼ cup plain flour
  • 2 tbsp olive oil
  • 125 ml white wine
  • 150 ml chicken stock
  • 50 g cold butter, chopped
  • juice of 1 lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 3 hours

In a medium-sized saucepan, bring milk and bay leaves to the boil. Remove bay leaves with a slotted spoon, and whisk in the semolina. Cook over low heat for 25-30 minutes, stirring often until semolina is tender. Add butter and 30 g parmesan. Tip into a greased and lined 20cm square, shallow dish and set aside to cool. Place in the refrigerator for 2-3 hours, or until set.

Once set, lift out of dish by the baking paper and cut into four 9cm rounds using a round cutter. Alternatively, cut into 4 squares. Place semolina on a foil-lined baking tray. Sprinkle with remaining parmesan and bake for about 10 minutes at 200ºC, or until warmed through and golden. If necessary, place under oven grill to brown.

Trim the turkey, slice it into 4 pieces for each breast (8 pieces in total) at an angle and flatten to ½ cm thick. Top each piece of turkey with a sage leaf, then wrap with the prosciutto slices and dust in flour. Heat the olive oil in a large frying pan over high heat, fry in 2 batches for around 3 minutes per batch until golden. Drain on paper towel.

Deglaze the pan with the wine, reduce by half, add chicken stock, reduce by half again. Remove from heat and add butter and lemon juice, stirring to combine. Place the browned saltimbocca back into the pan with the sauce to warm through gently, placing over very low heat if necessary. Serve the semolina and turkey saltimbocca drizzled with the sauce.


Photography by Alan Benson