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

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Instructions

1. First, preheat the oven to 190 ° C.
2. Cover the turkey rolls with cling film and roll them out very thinly with a rolling pin. Then they are spread thinly with tomato paste. Peel the carrot, cut in half and cut the halves into thin strips. Cut a piece of the leek (as long as half a carrot) and also cut into strips. Wrap a few strips of leek and carrots in the roulade. Put the roulades on with toothpicks and fry them in a pan with a little hot olive oil - starting at the seam - until they are nicely browned. Put aside.
3. Dice the tomatoes and thinly slice the leek. Peel and dice the onion. In a pan, fry the onion in a little hot olive oil until translucent, then add the leeks, tomatoes and tomato paste. Boil. Season with salt, pepper, cayenne pepper, rosemary and a little ginger powder. Finally add the balsamic vinegar.
4. Put the steamed vegetables in an ovenproof dish (casserole or similar). Place the turkey roulades on top - about half of them should be immersed in the vegetables.
5. Put the whole thing in the hot oven for about 30 minutes and let it cook. Depending on the thickness and size of the roulades, it may be shorter or longer. In any case, the vegetables should get a light browning, which results in delicious roasted aromas.
6. In the meantime, cook the ribbon noodles al dente according to the instructions on the packet.
7. Cut the roulades diagonally and arrange them nicely on a plate together with the ribbon noodles.
8. Tip: Use Glassa Gastronomica with balsamic aroma as a decoration on the plate (this is an Italian product made from concentrated grape must with balsamic vinegar).