Italian turkey rolls with broccoli
easy
60 mins
60 mins
Ingredients
- 8 thin turkey escalopes (à approx. 75 g)
- 1 (125 g) scoop of mozzarella cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 thin slices of Parma ham (approx. 5 g each)
- 2 TABLESPOONS Olive oil
- 500 g Broccoli
- 1/2 l Vegetable broth (instant)
- 200 g Shallots
- 4 Tomatoes (about 100 g each)
- 400 g ribbon noodles
- 3 Garlic cloves
- 1 TEASPOON Tomato paste
- 7-10 Tbsp Basil
Directions
- 1
Wash the turkey escalope, dab dry, possibly tap flatter. Drain mozzarella and cut into thin slices. Season turkey escalopes with salt and pepper. Cover with a slice of Parma ham and mozzarella and roll up into small roulades.
- 2
Heat the oil in a frying pan and fry the roulades in it for about 10 minutes until golden brown. In the meantime, clean and wash the broccoli and cut into florets. Bring 1/4 litre of vegetable stock to the boil and cook the broccoli for about 5 minutes.
- 3
Peel and quarter the shallots. Clean, wash and quarter 2 tomatoes and remove seeds. Dice the flesh. Cut remaining tomatoes into slices. Cook ribbon noodles in boiling salted water for 8-10 minutes.
- 4
Remove the roulades from the pan and keep warm. Peel garlic and cut into slices. Fry garlic, shallots, tomato cubes and slices in the pan. Add tomato paste and sauté briefly.
- 5
Deglaze with remaining vegetable stock, bring to the boil and let it boil down at low heat for about 5 minutes. Season to taste with salt and pepper. Drain the noodles and rinse with cold water. Arrange roulades, broccoli and tomato sauce on a plate.
- 6
Garnish with basil and serve. Serve with ribbon noodles.
Nutrition Facts
750 kcal
84 g
18 g
61 g
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