Saltimbocca turkey rolls

Name: Saltimbocca turkey rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Stem(s) Sage; 4 thin turkey escalopes (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP green pesto (glass); 4 discs Parma ham (about 15 g each); 4 dried tomatoes in oil; 1 TABLESPOON Olive oil; 5 TABLESPOONS Balsamic vinegar; 200 ml Vegetable broth; 400 g Tagliatelle noodles; 1 TEASPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Stem(s) Sage
4 thin turkey escalopes (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP green pesto (glass)
4 discs Parma ham (about 15 g each)
4 dried tomatoes in oil
1 TABLESPOON Olive oil
5 TABLESPOONS Balsamic vinegar
200 ml Vegetable broth
400 g Tagliatelle noodles
1 TEASPOON Cornstarch
1 pinch Sugar
7-10 Tbsp wooden skewers

Directions

1
Wash sage, shake dry, pluck leaves from the stems. Wash the meat, dab dry and season with salt and pepper. Spread with 1 tsp. pesto and cover with 1 slice of ham, 1 tomato and sage leaves.
2
Roll it up and pin it down. Heat oil in a pan. Fry the roulades in it all around for about 4 minutes. Fry the remaining sage leaves briefly. Remove the sage leaves and drip off on kitchen paper.
3
Pour on vinegar and stock, bring to the boil and stew roulades covered for about 10 minutes. In the meantime prepare noodles in boiling salted water according to package instructions. Remove the roulades and keep warm. Stir the starch into 4 tbsp. water until smooth and thicken the sauce.
4
Season to taste with sugar, salt and pepper. Cut the roulades into slices. Drain the pasta. Arrange noodles, roulades and sauce on plates. Garnish with fried sage leaves.