Turkey rolls Involtini

Name: Turkey rolls Involtini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Peppers (for example: red and yellow); 7-10 Tbsp Salt; 500 ml Vegetable broth (instant); 175 g Polenta (fine corn semolina); 150 g Whipped cream; 10 Turkey escalope (approx. 50 g each); 5 discs (8 g each) Parma ham; 2 stem(s) Sage; 1 Garlic clove; 1/2 chili pepper; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 3 Stem(s) Thyme; 2 TABLESPOONS Butter; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Sage and olives; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Peppers (for example: red and yellow)
7-10 Tbsp Salt
500 ml Vegetable broth (instant)
175 g Polenta (fine corn semolina)
150 g Whipped cream
10 Turkey escalope (approx. 50 g each)
5 discs (8 g each) Parma ham
2 stem(s) Sage
1 Garlic clove
1/2 chili pepper
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
3 Stem(s) Thyme
2 TABLESPOONS Butter
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Sage and olives
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and cut the peppers into small pieces. Cook in 250 ml boiling salted water for about 8 minutes, drain and collect the stock. Add stock to the stock, bring to the boil. Add polenta to the boiling liquid while stirring and swell at low heat for about 10 minutes.
2
Stir constantly. Stir in paprika pieces and 50 g whipped cream. Fill into a small box form (approx. 8 x 17 cm) lined with foil, allow to set. Wash the cutlets, dab dry, tap flatter.
3
Cut the ham slices in half lengthwise. Spread over the escalopes. Cover with 2 sage leaves each. Roll up tightly and pin. Peel garlic and press it through a garlic press. Remove the seeds from the chilli and chop finely.
4
Finely chop 2 sage leaves. Heat olive oil. Fry the turkey rolls in it until golden brown all around. Season with salt and pepper. Add garlic, chilli, chopped sage and tomato paste to the cooking fat. Pour 200 ml of water.
5
Cook the rolls for about 8 minutes. In the meantime turn out the polenta and cut into diamond-shaped pieces. Wash and chop the thyme. Melt butter. Add thyme. Fry the polenta for about 2 minutes at low heat, turning the polenta over.
6
Remove turkey rolls from the stock. Refine the stock with 100 g cream, boil down for 2 minutes over high heat. Season to taste with salt, pepper and lemon juice. Serve turkey rolls, sauce and polenta slices in portions garnished with fresh sage and olives.