Summary

Ingredients

• 8 roulade (s), turkey rolls a 0 g
• 2 medium onion (s)
• 2 cloves garlic
• 100 ml white wine
• 1 packet tomato (s), passata rustica (finely chopped tomatoes, 680 g)
• 1 glass Pesto Rosso Siciliana (80 g)
• 1 tablespoon herbs, chopped, Italian, frozen
• 4 tablespoon olive oil
• salt
• pepper
• sugar

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Instructions

1. Peel the onions and garlic, finely dice the onions.
2. Spread the turkey roulades on a work surface and spread evenly with pesto rosso, season with salt and pepper, then roll up and pin with small wooden skewers or roulade needles.
3. Heat the oil in a casserole, sauté the onions and squeeze the garlic. Then put the roulades in the pot, pushing the onions and garlic a little to the edge so that they don`t burn in the middle of the pot. Fry the roulades briefly on all sides and deglaze with the wine. Add the passata rustica and the rest of the pesto rosso to the pan, stir carefully, reduce the heat. Season with salt, pepper and sugar and add the herbs. Cover the pan except for a small gap and simmer over a low heat for about 45 minutes. The sauce should thicken a bit.
4. Serve the roulades with sauce and, for example, serve with ribbon noodles and lettuce.