Summary

Ingredients

• 1 onion (s)
• some oil or butter
• 450 g spinach, youn, chopped, frozen
• 200 g Goronzola
• 200 g sour cream
• 4 turkey schnitzel, thin
• salt and pepper
• 4 slices ham, prosciutto
• some oil
• 250 ml meat or vegetable broth
• 500 g pasta, any

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Instructions

1. Heat some oil or butter in a pan. Finely chop the onion and steam it until translucent. Add the spinach and let thaw over a mild heat. When the spinach has thawed, add the cheese in cubes and let it melt while stirring. Then stir in the sour cream and reduce a little over a mild heat.
2. In the meantime, rinse the turkey schnitzel with cold water, pat dry and season with salt and pepper on both sides. Place a slice of prosciutto on each. Spread a thin layer of the sauce on top and roll up the schnitzel. Fix with toothpicks.
3. Heat some oil in another pan and fry the rolls in it on both sides. Deglaze with the broth. Cover and let stand for about 20-30 minutes. Pour in some more broth if necessary.
4. In the meantime, cook the pasta in salted water.
5. In a preheated bowl, mix with the slightly warmed-up spinach and gorgonzola sauce and keep warm.
6. Serve the cooked turkey rolls with the noodles.