Turkey Rolls with Tomato Filling and Green Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 clove (s) garlic, finely diced
- 150 g tomato (s), dried, soaked in herbal arlic oil, drained, diced
- 2 tablespoon pine nuts
- 2 tablespoon cheese (peccorino), grated
- 2 tablespoon oil, (herb oil from pickled tomatoes)
- 4 turkey schnitzel à 200g, pound flat, cut in half
- 1 ½ teaspoon herbs, Italian
- 1 lemon (s), untreated, cut into 8 slices
- 300 g ribbon pasta, reen
- 150 ml cream
- 400 ml water
- 1 ½ tablespoon sauce thickener, light
- 0.5 teaspoon ½ salt
- Pepper White
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Puree the garlic, tomatoes, pine nuts, cheese and the aromatic herb oil. Spread the farce on the turkey schnitzel; Roll up the latter tightly and fix with roulade needles.
- Heat 2 tablespoons of olive oil in a large pan, fry the roulades in it until golden brown, then remove.
- Fry the lemon slices briefly and remove them as well. Pour in the water, add the Italian herbs, bring to the boil, insert the roulades and stew with the lid closed for about 10 minutes over medium heat.
- Pour on the cream, season with salt and pepper and thicken with a sauce thickener.
- At the same time, cook pasta in boiling salted water until al dente and rinse in cold water.
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