Turkey saltimbocca with wild garlic filling

Name: Turkey saltimbocca with wild garlic filling
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 50 g dried tomatoes; 1 kg waxy potatoes; 4-5 Tbsp Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Pine nuts; 1 Shallot or small onion; 1 collar (approx. 50 g) Wild garlic; 4 thin turkey escalopes (100-125 g each); 8 discs Parma ham; 1 Organic Lemon; 4 wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

50 g dried tomatoes
1 kg waxy potatoes
4-5 Tbsp Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Pine nuts
1 Shallot or small onion
1 collar (approx. 50 g) Wild garlic
4 thin turkey escalopes (100-125 g each)
8 discs Parma ham
1 Organic Lemon
4 wooden skewers

Directions

1
Soak tomatoes covered with water for about 1 hour.
2
Peel, wash and slice the potatoes. Mix 2 tablespoons of oil, some salt, pepper and 1/2 teaspoon paprika with the potatoes. Bake on the baking tray in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 35-40 minutes.
3
Turn now and then.
4
Roast the seeds in a pan without fat, remove. Dab tomatoes dry, keep soaking water. Dice tomatoes finely. Peel and finely dice the shallot. Fry both in 1 tbsp. hot oil. Add approx. 5 tablespoons of tomato water.
5
Simmer briefly until the liquid has evaporated. Remove.
6
Wash the wild garlic, shake dry and chop finely. Mix in up to about 1 tbsp. Season with pepper.
7
Wash the schnitzel, dab dry and tap flatter. Season with pepper. With each.
8
Cover 1 slice of ham and 1/4 wild garlic filling, fold over. Place 1 slice of ham around each, tuck in. Fry in 1-2 tablespoons of hot oil per side for approx. 3 minutes.
9
Wash lemon hot, dry. Peel the peel into strips. Mix with seeds and rest of wild garlic. Arrange turkey saltimbocca with potatoes, sprinkle with the wild garlic mixture. Green beans taste good with it.