Exploded gourmet rolls – pasta with vodka

Ingredients for 6 servings:

• 1 pack of sliced ​​breakfast bacon
• 500 g turkey schnitzel
• 1 jar carrot(s) and peas
• 1 pack of spaghetti
• Water (salt water)
• 1 pack of tomatoes, pureed
• 1 pack of herb cream cheese, spicy
• ½ pack of cheese (Brie)
• 1 bell pepper(s)
• 1 onion(s), cut into rings
• 5 handfuls of breadcrumbs
• 1 egg(s)
• 5 tbsp parsley (frozen)
• 3 tbsp butter
• salt and pepper
• chili powder
• 3 tbsp crème fraîche
• 2 cl vodka

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fried as rolls – in sauce with pasta – the perfect recipe to spoil guests!

Cook the spaghetti in salted water as usual. Melt the butter in a pan. Add the breadcrumbs and toast. When they begin to brown slightly, add the parsley and stir to combine. Transfer to a bowl. Beat the egg in a small bowl with a fork. If necessary, slightly flatten the turkey cutlets (tap gently), spread them thickly with cream cheese, top with sliced ​​bell peppers, and also arrange 1-2 long slices of Brie on top. Roll them up. Dip them first in the egg, then in the herb coating, gently pressing them into a ball to hold everything together. I didn’t need to secure it with a toothpick, but if you want to be on the safe side, you can. Wrap the bacon once lengthwise and once crosswise and fry in hot oil (the fat on the bacon will contract, also holding everything in shape). Remove the rolls when they are crispy all over and set them aside. Now fry the onion rings and the remaining herb coating in butter in the pan. Deglaze the pan with the entire jar of carrots and peas. Add the passata. Once boiling, add another 3-4 tablespoons of the cream cheese and season with salt, pepper, and chili. Add the vodka and simmer briefly. Add the crème fraîche, season to taste, and place the sliced ​​rolls (they can fall apart if you like) in the sauce, letting them simmer briefly. Serve with the spaghetti. If you like, you can certainly serve the rolls “unspread,” but the meat simmers briefly in the sauce, gaining more flavor and remaining truly tender! I think this recipe is ideal for parties; it’s easy to prepare and really impresses. It’s also very filling.