Alberto`s Turkey Rolls with Gorgonzola and Potato Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel
- 4 slices cooked ham
- 200 g Goronzola
- 1 sprig sage
- 1 sprig tarragon
- 1 sprig basil
- 3 onion (s), very finely chopped
- 1 tablespoon flour
- 50 ml vermouth
- 100 ml white wine
- 250 ml broth, strong
- 200 g cream
- 700 g potato (s)
- 150 grams flour
- 3 egg (s)
- 2 teaspoons salt
- lots nutmeg, freshly grated
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them until cooked. Peel and chill. Squeeze through a potato press.
- Add eggs, flour, salt and nutmeg and knead the ingredients together well. Make potato noodles with floured hands. Put the pasta in boiling salted water and after about 4 - 5 minutes scoop out and refrigerate. Fry the potato noodles with a little butter.
- Knock the schnitzel thinly between two sheets or in a large freezer bag and season with salt. Top with a slice of ham, the finely chopped herbs and diced Gorgonzola. Season well on the outside with salt and pepper. Roll up loosely and seal well with kitchen twine.
- In a pan with a little fat, fry the roulades all around and cover and finish cooking for about 10 minutes. Keep the roulades warm to 80 degrees.
- Fry the onions brown in the roasting set, add flour and fry for about 5 minutes. Deglaze with vermouth, add the wine and reduce a little more. Gradually pour in the broth and simmer for about 10 minutes. After about 5 minutes add the cream and reduce for another 15 minutes.
- Pour off the sauce through a fine sieve, add the roulades and the leaked juice and let it simmer for about 5 - 10 minutes. If necessary, add a little seasoning.
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