Mediterranean Turkey Rolls À La Nicole

Summary

Ingredients

• 3 slices roulade (s) (turkey)
• 2 leeks
• 8 tomato (s)
• 1 large carrot (s)
• 1 small onion (s)
• 3 tablespoon tomato paste
• 500 g ribbon noodles
• 1 tablespoon balsamic vinegar
• 5 tablespoon olive oil
• salt and pepper
• Cayenne pepper
• rosemary
• some ginger powder

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 190 °C (374 °F).
2. Cover the turkey rolls with cling film and roll out very thinly with a rolling pin. Spread thinly with tomato paste.
3. Peel the carrot, cut it in half, then cut the halves into thin strips. Cut leek into pieces roughly as long as half the carrot, then cut into strips.
4. Wrap a few strips of leek and carrot in each turkey roulade and secure with toothpicks.
5. Heat roughly 2-3 tablespoons olive oil in a pan over medium-high heat. Fry the turkey rolls starting at the seam until nicely browned on all sides, about 5-7 minutes. Set aside.
6. Dice the tomatoes and thinly slice the remaining leek. Peel and dice the onion.
7. Heat roughly 1-2 tablespoons olive oil in a pan over medium heat. Fry the onion until translucent, about 3-4 minutes. Add the leeks, tomatoes, and tomato paste. Bring to a boil. Season with salt, pepper, cayenne pepper, rosemary, and ginger powder. Add the balsamic vinegar.
8. Transfer the vegetables to an ovenproof casserole dish. Place the browned turkey roulades on top, with about half of each roll immersed in the vegetables.
9. Bake in the preheated oven for 30 minutes until the vegetables have light browning and the turkey reaches an internal temperature of 74 °C (165 °F).
10. Meanwhile, cook the ribbon noodles al dente according to the packet instructions.
11. Cut the roulades diagonally and arrange on plates with the ribbon noodles.