Summary

Ingredients

• 600 g tomato (s), fully ripe
• 150 ml poultry stock
• 2 tablespoon olive oil
• salt and pepper
• 3 sprigs thyme or 1 teaspoon dried
• 3 tablespoon white wine, drier
• 400 g turkey breast
• 3 egg (s)
• 100 g parmesan cheese
• 2 tablespoon whipped cream
• 1 tablespoon chives
• 2 shallot (s) or 1/ onion
• 1 clove garlic
• 2 tablespoon olive oil
• 200 g cream
• 50 g butter, ice cold
• 50 g tomato (s), dried, pickled in oil
• 200 g pasta (macaroni)
• 50 grams flour
• Clarified butter or oil for frying
• 1 tablespoon crème fraîche
• 1 tablespoon basil, chopped
• possibly basil for the garnish
• possibly balsamic cream to decorate

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Instructions

1. Wash the ripe tomatoes, quarter them and finely puree them with the poultry stock, 2 tablespoons of olive oil, salt and pepper. Bring to the boil briefly in a saucepan with 3 tablespoons of dry white wine and, if available, 3 sprigs of thyme or 1 teaspoon of dried thyme. Line a sieve with a clean cloth (or double-folded kitchen paper) and hang it over a saucepan. Put the tomato puree in the sieve, drain the clear tomato juice into the saucepan and set aside.
2. Peel 2 shallots or half an onion and 1 clove of garlic, cut into fine cubes and fry in 2 tablespoons of olive oil until translucent. Pour in the reserved tomato juice and let it boil down a little. Then pour in 200 g of cream and reduce the sauce to a third.
3. Wash the turkey breast, pat dry and cut into 8 thin slices.
4. Whisk 3 eggs and 100 g parmesan cheese. Mix with 2 tablespoons of whipped cream (if you have to go quickly, you can simply mix in 2 tablespoons of liquid cream) and 1 - 2 tablespoons of chives.
5. Cook 200 g macaroni in plenty of boiling salted water according to the instructions on the packet until they are al dente.
6. Mix 50 g ice-cold butter cut into cubes into the tomato-cream sauce. Dab 50 g dried tomatoes in oil, cut into small cubes and add to the sauce. Finally, refine with 1 tablespoon creme fraiche and 1 tablespoon chopped basil. Keep the sauce warm in the closed pot.
7. Heat clarified butter or oil in a large pan, turn the schnitzel in 50 g flour, then pull through the egg-parmesan mixture and fry for 2 minutes on each side. Drain on paper towels and keep warm.
8. Drain and drain the pasta and mix with the sauce.
9. Arrange the noodles in the middle of a large plate, place the turkey escalope decoratively on top, garnish with basil leaves and, if available, decorate with a few drops of balsamic cream.