Involtini with ribbon noodles

Name: Involtini with ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g green olives with almond kernel; 50 g black olives without stone; 1 untreated lemon; 2 Spring onions; 1 Garlic clove; 1/2 bunch Parsley; 12 (à 50 g) thin turkey breast; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Oil; 300 ml Poultry broth; 7-10 Tbsp (Instant); 300 g ribbon noodles; 1 (approx. 200 g) Courgette; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 12 wooden skewers; 7-10 Tbsp Sage leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g green olives with almond kernel
50 g black olives without stone
1 untreated lemon
2 Spring onions
1 Garlic clove
1/2 bunch Parsley
12 (à 50 g) thin turkey breast
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Oil
300 ml Poultry broth
7-10 Tbsp (Instant)
300 g ribbon noodles
1 (approx. 200 g) Courgette
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
12 wooden skewers
7-10 Tbsp Sage leaves

Directions

1
Finely chop green and black olives. Wash the lemon hot and grate the peel finely. Clean spring onions and cut into fine rings. Peel garlic and chop finely. Wash parsley, dab dry and chop finely. Mix all ingredients. Beat the meat a little bit flat, wash it, dab dry and spread 1 tablespoon of the olive mixture evenly on each. Season with salt and pepper. Roll up firmly and close with wooden skewers
2
Heat oil in a pot and fry Involtini in it for about 2 minutes. Deglaze with broth and braise with closed lid for 8-10 minutes. Cook ribbon noodles in boiling salted water for about 10 minutes. Wash the zucchini and cut into thin strips with a peeler. After 8 minutes of cooking time add to the noodles and cook
3
Pour cream into the meat stock. Bind with sauce thickener. Season with salt and pepper. Arrange noodles and involtini. Sprinkle sage leaves on top. Serve with sauce