Summary

Ingredients

• 4 turkey schnitzel, thinly sliced
• 100 grams bacon
• 8 slices cheese (Emmentaler )
• 3 tablespoon olive oil
• 300 ml chicken broth, clear
• 50 ml white wine
• 150 g crème fraîche
• 2 tablespoon sauce thickener, lighter
• 8 basil leaves
• 2 tomato (s)
• 400 g ribbon pasta, reen
• salt and pepper

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Instructions

1. Wash the schnitzel, pat dry and season with salt and pepper. Wash the basil and shake dry. Pluck the leaflets. Spread over the schnitzel along with the bacon and cheese and roll up. Fix with roulade clips.
2. Heat 2 tablespoons of olive oil in a pan and fry the turkey rolls on all sides.
3. In the meantime, cook the pasta in boiling salted water for about 12 minutes. Pour onto a sieve and drain.
4. Deglaze the turkey rolls with the chicken stock and wine and stew for 10 minutes. In the meantime, clean, wash, quarter, core and dice tomatoes.
5. Heat the remaining olive oil in another pan and sauté the tomato pieces in it. Fold in the cooked pasta. Remove turkey rolls from the first pan and keep warm. Stir the crème fraiche into the stock and bring to the boil. Thicken with sauce thickener. Bring to the boil again and season to taste.
6. Arrange everything on plates. Sprinkle with pepper and garnish with basil and serve.