Turkey roulades with tortelloni fried vegetables

Name: Turkey roulades with tortelloni fried vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 thin turkey escalopes (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 TSP T; 8 Disc/s Serrano ham; 250 g Mushrooms; 1 red pepper; 1 Courgettes (about 250 g each); 2 Branch/s Rosemary; 1 Onion; 3 Garlic cloves; 2 TABLESPOONS Oil; 250 ml dry white wine; 1 TEASPOON Vegetable broth (instant); 4 TABLESPOONS Olive oil; 500 g Spinach-Ricotta-Tortelloni (refrigerated shelf); 1 TABLESPOON Cornstarch; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 thin turkey escalopes (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 TSP T
8 Disc/s Serrano ham
250 g Mushrooms
1 red pepper
1 Courgettes (about 250 g each)
2 Branch/s Rosemary
1 Onion
3 Garlic cloves
2 TABLESPOONS Oil
250 ml dry white wine
1 TEASPOON Vegetable broth (instant)
4 TABLESPOONS Olive oil
500 g Spinach-Ricotta-Tortelloni (refrigerated shelf)
1 TABLESPOON Cornstarch
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
For the roulades, wash the meat, dab dry and tap flat between two layers of foil. Season with salt and pepper and place them side by side on the work surface. Spread with 1 teaspoon tapenade each. Cover with 1 slice of ham each. Roll up tightly and pin with wooden skewers.
2
For the vegetables, clean the mushrooms, wash them briefly if necessary and halve them. Clean, wash and cut the peppers into pieces. Clean and wash the zucchini, quarter lengthwise and cut into pieces. Wash the rosemary, dab dry and pluck the needles. Peel onion and chop finely. Peel garlic and chop finely.
3
Heat 2 tablespoons of oil in a casserole or roasting pan. Fry the roulades in it thoroughly all around. Deglaze with wine and 1⁄4 l water. Stir in the vegetable stock, bring to the boil, cover the roulades and braise them over a medium heat for 15-20 minutes.
4
Heat 4 tablespoons of olive oil in a large frying pan. Brown the mushrooms all around. Add bell pepper, zucchini, rosemary, onion and garlic and fry for about 4 minutes. Season with salt and pepper and remove from the pan. Fry the tortelloni in hot frying fat while turning for about 5 minutes. Add vegetables again, heat up and season again.
5
Remove the roulades from the stock, bring the stock to a boil. Stir starch and 2 tablespoons of water until smooth, stir in and simmer for 1 minute. Season to taste with salt, pepper and 1 pinch of sugar. Leave the roulades to stand briefly. Then serve with sauce and tortelloni vegetables.