Turkey rolls \"Roman style\"

Name: Turkey rolls \"Roman style\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 small thin turkey escalopes (à approx. 75 g); 200 g Mozzarella cheese; 3 Stem(s) Sage; 8 thin slices of Parma ham; 3 medium-sized onions; 5 medium-sized tomatoes; 1 medium-sized aubergine; 2-3 TABLESPOONS Oil (e.g. olive oil); 200 ml Tomato juice; 7-10 Tbsp salt, white pepper; 1 TEASPOON Italian herbs (dried or frozen); 7-10 Tbsp Sage and lemon; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 small thin turkey escalopes (à approx. 75 g)
200 g Mozzarella cheese
3 Stem(s) Sage
8 thin slices of Parma ham
3 medium-sized onions
5 medium-sized tomatoes
1 medium-sized aubergine
2-3 TABLESPOONS Oil (e.g. olive oil)
200 ml Tomato juice
7-10 Tbsp salt, white pepper
1 TEASPOON Italian herbs (dried or frozen)
7-10 Tbsp Sage and lemon
7-10 Tbsp wooden skewers

Directions

1
Wash the meat and pat dry. Drain mozzarella and cut into thin slices. Wash the sage and dab off the leaves. Cover each cutlet with ham, mozzarella and sage leaves. Roll up and pin
2
Onions peel, in columns cut. Wash, clean and chop the tomatoes and eggplant
3
Fry the rolls in the hot oil until they are firm all around. Add onions and vegetables, fry for another 5 minutes. Deglaze with approx. 1/8 l water and tomato juice. Season with salt, pepper and herbs. Bring to the boil, cover and braise for about 20 minutes, season. Serve with sage and lemon. Served with: ribbon noodles