One of the things that struck me when I was in Rome was the simplicity of a lot of Italian dishes and the lack of rich sauces and complicated garnishes.
This dish was inspired by that simplicity and lightness.
The involtini were made with slices of turkey breast fillet, beaten out and rolled up with a thin slice of Speck and a piece of Provolone cheese inside. They were held tight with a cocktail stick and sautéed in butter and olive oil, with a glass of Marsala added towards the end of the cooking time, which reduced down to leave just a glaze on the meat.
These were served with a simple fried potato cake made from mashed potato, shaped and floured and then cooked in small blini pans to help them keep their shape.
A salad of rocket, dressed with a balsamic vinegar and olive oil dressing completed the plate.