Italian Pesto Rolls in Tomato and Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 hrs 15 mins |
| Total Time | 5 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon oil
- 1 onion (s), finely chopped
- 1 garlic, finely chopped
- 100 ml white wine, drier
- 1 can tomato (s) with herbs, chunky
- 200 g cream cheese
- 1 teaspoon, heaped vegetable stock powder
- 1 teaspoon oregano, dried
- 0.5 teaspoon ½ salt
- 0.25 teaspoon ¼ pepper
- 1 pinch (s) sugar
- 6 turkey schnitzel
- 3 teaspoons pesto alla Genovese
- 3 slices processed cheese, halved
- salt and pepper
- 1 tablespoon flour for binding
Print Recipe
Pin Recipe Instructions
- Sweat the onion in a pan until translucent and then briefly stir in the garlic. Deglaze with the white wine and simmer for about 2 minutes. Reduce the heat a little and add the canned tomatoes. Fold in the processed cheese and season the sauce with powdered vegetable stock, oregano, salt, pepper and sugar and put the lid on. When the processed cheese has melted, remove the pan from the hob. Season the sauce again to taste. It may taste slightly spicy.
- Now season the turkey schnitzel on the inside with salt and pepper. Spread half a teaspoon of pesto in the middle and place half of the cheese on top. Roll up the turkey schnitzel tightly and pin together with a toothpick. Now place the rolls next to each other on the bottom of the pot - please do not lay them on top of each other - and pour the sauce over everything evenly.
- The braising time is approx. 1 hour HIGH and 4 - 5 hours LOW. You should be careful not to overcook the turkey rolls, otherwise they will become too dry.
- About 30 minutes before the end of the cooking time you can still thicken the resulting sauce. To do this, stir about one tablespoon of flour with a little liquid from the pot and put this mixture back into the pot.
- Rice goes very well as a side dish.
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