Turkey saltimbocca au gratin with farfalle

Name: Turkey saltimbocca au gratin with farfalle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 thin turkey escalopes (75 g each); 7-10 Tbsp Salt; 16 discs Baguette salami (about 5 g each); 200 g Farfalle Noodles; 125 g Mozzarella cheese; 1 TABLESPOON Oil; 100 ml Vegetable broth (instant); 150 g Fresh cream; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 1/2 bunch Rocket; 7-10 Tbsp Chili; 7-10 Tbsp Lemon zests

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 thin turkey escalopes (75 g each)
7-10 Tbsp Salt
16 discs Baguette salami (about 5 g each)
200 g Farfalle Noodles
125 g Mozzarella cheese
1 TABLESPOON Oil
100 ml Vegetable broth (instant)
150 g Fresh cream
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
1/2 bunch Rocket
7-10 Tbsp Chili
7-10 Tbsp Lemon zests

Directions

1
Dab the meat dry, season lightly with salt. Cover with 2 slices of salami, fold over and pin if necessary. Prepare pasta in boiling salted water according to package instructions. Dab Mozzarella dry and cut into 8 slices.
2
Heat the oil in a frying pan. Fry Saltimbocca for about 3 minutes on each side. Place on the fat pan of the oven. Place 1 slice of mozzarella on each and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes.
3
Add stock and crème fraîche to the frying pan and bring to the boil. Season to taste with lemon juice, salt and pepper. Wash, clean and chop the rocket. Drain the noodles and fold in the rocket.
4
Arrange the pasta and 2 Saltimbocca on plates. Sprinkle the meat with chilli and garnish with lemon zests.