Preheat oven to broil.
Roast red pepper under
the broiler, turning to blacken all sides. When peppers are charred all
over, remove from broiler and place in a paper bag to steam. After ten
minutes, remove peppers from bag and peel away charred skins. Remove the
seeds. Tear peppers into thick strips. Set aside.
Lower oven temperature
to 350° F.
Cook onions in olive
oil over medium heat until onions begin to color.
While onions are cooking,
prepare bread crumbs Rip four slices of densely grained white bread, crusts
removed, gently into quarters. Use a light touch so bread does not squash.
Put in food processor and pulse until the bread is the size of oatmeal
flakes. Put into a bowl and toss with the prosciutto, the cooked onions,
the parsley and thyme.
In a separate bowl lightly
break up the turkey. Add bread crumb mixture, salt and freshly ground
pepper. Mix well to combine ingredients, but do not over mix or the meat
will be too compacted. Divide meat into two equal pieces.
Place the first half
of the meat mixture in a baking pan and shape to about 7 by 5 inches.
Make a shallow depression in the center of the meat and lay in the red
pepper strips. Place the second half of the mixture over this and shape
to size equally to the first, pushing edges together to seal in the red
Bake covered with tin
foil for 40 minutes. Remove foil and spread on the tomatoes. Bake another
20-25 minutes. When finished baking, let the meat rest for ten minutes
Serves 4 - 6
Merrill for Caroline Merrill
Thickly sliced prosciutto
is better than the thin in this recipe.