Turkey rolls with cheese

Ingredients for 4 servings:

• 4 turkey escalopes, thinly sliced
• 100g bacon
• 8 slices of cheese (Emmentaler – Scheibletten)
• 3 tbsp olive oil
• 300 ml chicken broth, clear
• 50 ml white wine
• 150 g crème fraîche
• 2 tbsp sauce thickener, light
• 8 basil leaves
• 2 tomatoes
• 400 g tagliatelle, green
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the schnitzel meat, pat dry and season with salt and pepper. Wash the basil and shake dry. Pick off the leaves. Spread it on the schnitzels together with the bacon and cheese and roll up. Secure with roulade clips. Heat 2 tablespoons of olive oil in a pan and fry the turkey rolls on all sides. In the meantime, cook the pasta in boiling salted water for approx. 12 minutes. Pour into a sieve and drain. Deglaze the turkey rolls with chicken stock and wine and braise for 10 minutes. In the meantime, trim, wash, quarter, deseed and dice the tomatoes. Heat the remaining olive oil in another pan and sauté the tomato pieces. Stir in the cooked pasta. Remove the turkey rolls from the first pan and keep warm. Stir the crème fraîche into the stock and bring to the boil. Thicken with a sauce thickener. Bring back to the boil and season to taste. Serve everything on plates. Serve sprinkled with pepper and garnished with basil.