Summary

Ingredients

• 6 slices Black Forest ham
• 400 g turkey fillet (s)
• 200 g mussel noodles
• 10 g parsley, fresh
• 1 onion (s)
• 1 clove garlic
• 400 g mushrooms, brown
• 2 teaspoon Café de Paris (spice)
• 10 g butter
• 200 ml whipped cream
• 2 tablespoons oil

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Instructions

1. Cut 2 evenly sized pieces from the turkey fillet and season with pepper and salt on both sides. Wrap each piece with 3 slices of Black Forest ham (you can also use farmer`s ham as an alternative, but it`s not that spicy).
2. Wash the parsley and cut into thin strips with the stalks. Peel the onion, cut in half and also cut into thin rings. Peel the garlic and cut into small cubes. Clean the mushrooms and cut into thin strips or quarter them as desired.
3. Put on pasta water. Cook the pasta in the boiling water until al dente, drain and leave to rest in a warm saucepan.
4. In a small pan, fry the 2 wrapped turkey fillets with a tablespoon of oil, first with the overlapping side down. This way the ham slices hold together better. After 3 minutes, turn the meat and fry it on the top as well. Now turn down the heat, put a lid on and let the meat simmer for 10-15 minutes.
5. At the same time, fry the mushrooms in 1 tablespoon of oil in a large pan for 3 minutes. Then add onion rings, garlic and Café de Paris spice mixture and butter and let melt. Now deglaze everything with the cream and season well with salt and pepper. Let the cream simmer for at least 5 minutes and then add the pasta. Let everything simmer again for 5 minutes, stirring several times, until the consistency is right.
6. Stir in the chopped parsley and arrange on the plates with the turkey fillets.