Skewered turkey

Add the spices to the meat. Dice the rump (large pieces), with equally large pieces of capsicum. Thinly slice the zucchinis.

Skewer the pieces of meat, alternating them with capsicum, zucchinis and whole cherry tomatoes. Cook on a very hot cooking plate. Turn on all sides and add a little salt to taste. Remove the skewers and place on a tray.

Heat the Pesto Rosso Sauce and add it to each skewer, adding also a drizzle of Extra Virgin Olive Oil Fruttato and some shredded basil leaf.

Serve with a glass of excellent Prosecco di Valdobbiadene D.O.C.G. Carli.