Turkey roll roast

Name: Turkey roll roast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Turkey breast (let the poulterer cut it into a large slice); 1 Pot of basil; 1/2 bunch Thyme; 125 g raw ham; 7-10 Tbsp (e.g. Parma ham); 4 TABLESPOONS grated parmesan cheese; 1-2 TABLESPOONS Oil; 1 chunky vegetable onion; 3/8 l Vegetable broth; 200 g ribbon noodles; 7-10 Tbsp Salt; 300 g Courgette; 250 g Tomatoes; 1 Garlic clove; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 75 g Whipped cream; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp fresh herbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Turkey breast (let the poulterer cut it into a large slice)
1 Pot of basil
1/2 bunch Thyme
125 g raw ham
7-10 Tbsp (e.g. Parma ham)
4 TABLESPOONS grated parmesan cheese
1-2 TABLESPOONS Oil
1 chunky vegetable onion
3/8 l Vegetable broth
200 g ribbon noodles
7-10 Tbsp Salt
300 g Courgette
250 g Tomatoes
1 Garlic clove
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
75 g Whipped cream
1 TABLESPOON dark sauce thickener
7-10 Tbsp fresh herbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat and dab dry. Wash and chop the herbs. Cover meat with ham. Sprinkle with herbs and cheese. Roll up meat firmly. The filling also slides around on the outside.
2
Wrap with kitchen string. Place on a fat pan lightly coated with oil. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. Peel and coarsely dice the vegetable onion and after 20 minutes add it to the fat pan.
3
After another 10 minutes, deglaze with vegetable stock. In the meantime, cook the pasta in boiling salted water for about 8 minutes, then drain. Wash the zucchini and cut into thin slices.
4
Wash, quarter and seed the tomatoes. Cut the flesh into slices. Peel garlic and press it through the garlic press. Melt the fat just before serving. Steam garlic and zucchini for 5 minutes.
5
Add the tomato wedges and pasta and toss. Season with salt and pepper. Remove the roast from the fat pan. Dissolve roast with 100 ml water and put it into a pot. Puree the onions in the gravy.
6
Add cream, bring to the boil briefly and thicken with sauce thickener. Season to taste with salt and pepper. Cut the roast open and serve with noodle vegetables and sauce. Garnish with fresh herbs.