Turkey medallions with ratatouille

Name: Turkey medallions with ratatouille
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 5 scaloppine di tacchino spesse (a circa 350 g); 750 g Courgette; 2 red peppers; 3 Onions; 2 Garlic cloves; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Tomato paste; 400 g Whipped cream; 150 g Hard cheese (e.g. Comté; piece)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

5 scaloppine di tacchino spesse (a circa 350 g)
750 g Courgette
2 red peppers
3 Onions
2 Garlic cloves
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Tomato paste
400 g Whipped cream
150 g Hard cheese (e.g. Comté; piece)

Directions

1
Wash the meat, dab dry and cut in half. Clean, wash and chop the zucchini and peppers. Peel and chop onions and garlic.
2
Heat the oil in a large frying pan and fry the meat for about 4 minutes on each side. Season with salt and pepper and remove. Fry onions, garlic, zucchini and peppers in hot frying fat for about 8 minutes.
3
Season with salt and pepper. Stir in tomato paste and sweat briefly. Stir in cream and 1⁄4 l water. Bring to the boil and simmer for 3-4 minutes. Season to taste.
4
Finely grate the cheese. Put the meat in a large casserole dish. Spread ratatouille vegetables and sauce over it. Sprinkle with cheese. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for about 10 minutes.