Turkey rolls with dried tomatoes and herbs

Name: Turkey rolls with dried tomatoes and herbs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 120 g dried tomatoes; 10 Stem(s) Sage (48 sage leaves); 8 (à 100 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 discs (10 g each) Parma ham; 1 1/2 TABLESPOONS Oil; 100 ml Broth (instant); 200 g Noodles (e.g. penne); 1 Onion; 1 small clove of garlic; 1 can(s) (425 ml) Tomatoes in pieces; 50 g Whipped cream; 7-10 Tbsp Parmesan slicer; 7-10 Tbsp Toothpicks

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

120 g dried tomatoes
10 Stem(s) Sage (48 sage leaves)
8 (à 100 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 discs (10 g each) Parma ham
1 1/2 TABLESPOONS Oil
100 ml Broth (instant)
200 g Noodles (e.g. penne)
1 Onion
1 small clove of garlic
1 can(s) (425 ml) Tomatoes in pieces
50 g Whipped cream
7-10 Tbsp Parmesan slicer
7-10 Tbsp Toothpicks

Directions

1
Cut the tomatoes into longish pieces. Wash sage and shake dry. Wash the turkey escalopes, dab dry, press them a little flatter and season with salt and pepper. Place 2 slices of Parma ham, 6 sage leaves and 15 g of tomatoes on each turkey escalope, roll up into roulades and pin with toothpicks.
2
Heat 1 tablespoon of oil in a roaster, fry the roulades in it and deglaze with stock. Put the lid on. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Peel onion and garlic and dice finely. Remove roulades from the oven. Heat 1/2 tablespoon of oil in a pot and fry onion and garlic until translucent.
4
Deglaze with the chunky tomatoes. Pour the roulade stock through a sieve. Pour the stock and cream into the tomato sauce. Season sauce with salt and pepper. Arrange 2 roulades each with sauce and noodles on plates.
5
Sprinkle with sage and parmesan slices.