Italian turkey rolls

Name: Italian turkey rolls
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g fine leaf spinach; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Turkey escalope (approx. 120 g each); 200 g baby bottled tomatoes; 30 g dried tomatoes; 1 Onion; 400 g ribbon noodles; 100 ml White wine; 400 ml Poultry stock; 1-2 TABLESPOONS Cream cheese with herbs from Provence; 1 TABLESPOON Vinegar; 7-10 Tbsp Basil; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g fine leaf spinach
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Turkey escalope (approx. 120 g each)
200 g baby bottled tomatoes
30 g dried tomatoes
1 Onion
400 g ribbon noodles
100 ml White wine
400 ml Poultry stock
1-2 TABLESPOONS Cream cheese with herbs from Provence
1 TABLESPOON Vinegar
7-10 Tbsp Basil
7-10 Tbsp wooden skewers

Directions

1
Wash the spinach and drain well. Peel the garlic and press it through a garlic press. Heat 1 tablespoon of oil. Fry garlic until translucent, add spinach and let it collapse completely.
2
Season with salt and pepper, drain again. Wash the turkey escalopes, dab dry, tap flatter. Spread spinach on top, roll up and pin. Wash and clean the bottled tomatoes.
3
Cut fresh and dried tomatoes in half. Peel and finely chop the onion. Prepare pasta in boiling salted water according to package instructions. In the meantime heat 2 tablespoons of oil in a pan. Brown the rolls in it all around, season with salt and pepper.
4
Add tomatoes and diced onion, fry for another 5 minutes. Deglaze with wine and stock, cover and simmer for 5-8 minutes. Stir in cream cheese, season to taste with salt, pepper and vinegar. Serve pasta, rolls and sauce in portions, garnished with basil.