Turkey rolls on ribbon noodles

Name: Turkey rolls on ribbon noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-6 Stem(s) fresher or; 1-2 TEASPOONS dried. Sage; 2-3 (approx. 250 g) Carrots; 8 thin turkey breast; 7-10 Tbsp (à ca. 100 g); 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt, black pepper; 8 fine slices; 7-10 Tbsp bacon, 2 tablespoons oil; 1 TABLESPOON Chicken broth; 100 g Whipped cream; 300 g fine ribbon noodles; 3 TABLESPOONS darker; 7-10 Tbsp Sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-6 Stem(s) fresher or
1-2 TEASPOONS dried. Sage
2-3 (approx. 250 g) Carrots
8 thin turkey breast
7-10 Tbsp (à ca. 100 g)
2 TABLESPOONS Tomato paste
7-10 Tbsp salt, black pepper
8 fine slices
7-10 Tbsp bacon, 2 tablespoons oil
1 TABLESPOON Chicken broth
100 g Whipped cream
300 g fine ribbon noodles
3 TABLESPOONS darker
7-10 Tbsp Sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Wash the sage, pluck the leaves from the stems. Peel, wash and finely dice carrots
2
If necessary, wash the escalopes and pat them dry. Spread with tomato paste and season. Cover with 1 slice of ham and 1-2 sage leaves. Roll up and pin
3
Heat the oil. Fry the rolls in it thoroughly all around. Gradually add 1/2 l water. Bring to the boil, stir in stock and cream. Cover and stew for about 20 minutes.
4
Cook the pasta and carrots in boiling salted water for about 7 minutes. Remove the rolls. Thicken sauce, season to taste. Drain noodles and carrots. Serve everything. Garnish with the rest of sage
5
Drink: cool white wine