Italian turkey roll roast

Name: Italian turkey roll roast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 40 g Parmesan cheese; 1/2 bunch/pot of thyme; 1 Volume/pot of basil; 7-10 Tbsp 800 g-1 kg turkey breast (from butcher to; 7-10 Tbsp flat slice to be cut open); 75 g Parma ham; 7-10 Tbsp salt, pepper, approx. 2 tablespoons of oil; 1 chunky vegetable onion; 1/2 l clear soup; 250 g ribbon noodles; 2 zucchini, 3-4 tomatoes; 5-7 TABLESPOONS Whipped cream; 3 TABLESPOONS dark sauce thickener

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

40 g Parmesan cheese
1/2 bunch/pot of thyme
1 Volume/pot of basil
7-10 Tbsp 800 g-1 kg turkey breast (from butcher to
7-10 Tbsp flat slice to be cut open)
75 g Parma ham
7-10 Tbsp salt, pepper, approx. 2 tablespoons of oil
1 chunky vegetable onion
1/2 l clear soup
250 g ribbon noodles
2 zucchini, 3-4 tomatoes
5-7 TABLESPOONS Whipped cream
3 TABLESPOONS dark sauce thickener

Directions

1
Finely grate the cheese. Wash herbs, pluck, chop. Rinse meat, pat dry. Cover with ham, cheese and herbs. Roll up, bind into shape and season.
2
Place the roast on an oiled fat pan. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour. Peel and chop onion. After approx. 20 minutes add to the frying pan. Pour on stock little by little
3
Cook the pasta for about 10 minutes until al dente. Wash zucchini and tomatoes and cut them into thin slices or slices. Steam in 1 tbsp. hot oil for 3-5 minutes, season. Drain noodles and add to vegetables. Season to taste
4
Remove the roast. Puree the roast stock with the onion. Stir in cream and sauce thickener, bring to the boil and season to taste