Turkey saltimbocca with wild garlic, roast potatoes and green beans

Name: Turkey saltimbocca with wild garlic, roast potatoes and green beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g dried, semi-soft tomatoes; 750 g Potatoes; 1 Branch rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sweet peppers; 3-4 Tbsp Oil; 1 Shallot; 50 g Wild garlic; 15–20 g Pine nuts; 4 thin turkey escalopes (100-125 g each); 8 discs Parma ham; 600 g frozen green beans; 1 untreated lemon; 1 TABLESPOON Oil for the roaster or the mould; 1 large freezer bags; 4 little wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g dried, semi-soft tomatoes
750 g Potatoes
1 Branch rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sweet peppers
3-4 Tbsp Oil
1 Shallot
50 g Wild garlic
15–20 g Pine nuts
4 thin turkey escalopes (100-125 g each)
8 discs Parma ham
600 g frozen green beans
1 untreated lemon
1 TABLESPOON Oil for the roaster or the mould
1 large freezer bags
4 little wooden skewers

Directions

1
Put the tomatoes in a bowl, cover with 200 ml of cold water and soak for about 2 hours
2
Peel, wash and slice the potatoes. Wash the rosemary, shake dry and pluck into large pieces. Mix potatoes, rosemary, a little salt, pepper, sweet paprika and 1 tablespoon of oil in a bowl. Spread 1 tablespoon of oil on a wide flat roasting pan or an ovenproof dish, and place the potatoes in it. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Turn now and then
3
Drain the tomatoes, collect the soaking water and measure 5 tablespoons. Cut the tomatoes into small cubes. Peel and finely dice the shallot. Wash wild garlic, shake dry. Cut off stalks, first cut leaves into fine strips, then chop coarsely. Lightly roast pine nuts in a pan without fat, remove immediately. Heat 1 tbsp. oil in a frying pan, sauté the shallots and tomatoes for approx. 2 minutes, stirring continuously. Add measured soaking water and braise for about 3 minutes. Put the tomatoes in a bowl, stir in wild garlic, up to approx. 1 tbsp. and season with pepper.
4
Cut open the freezer bag, place the turkey escalopes one by one between the foil and tap them a little flatter. Place the escalopes on a large kitchen board, season with salt and pepper and cover each with a slice of Parma ham. Place 1/4 of the wild garlic and tomato filling on each half of the meat and fold the other over. Place a slice of Parma ham around each pocket and cover the pockets with wooden skewers. Pin the Parma ham with
5
Cook deep-frozen beans in little boiling salt water for about 15 minutes. Heat 1-2 tablespoons of oil in a large frying pan and fry the turkey saltimbocca for about 2 minutes while turning. Then cover and fry over a low heat for another 3-4 minutes. Wash the lemon thoroughly, dab dry and peel the peel in fine strips. Mix the pine nuts, remaining wild garlic and lemon peel. Arrange the finished turkey saltimbocca on plates and sprinkle with the wild garlic mixture. Serve with beans and roast potatoes
6
waiting time approx. 2 hours