Ham-wrapped turkey with shell pasta in mushroom cream sauce

Ingredients for 2 servings:

• 6 slices of Black Forest ham
• 400 g turkey fillet(s)
• 200 g shell pasta
• 10 g parsley, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 400 g mushrooms, brown
• 2 tsp Café de Paris (spice)
• 10 g butter
• 200 ml whipped cream
• 2 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

alternatively with chicken and bacon

Cut two equal-sized pieces from the turkey inner fillet and season with salt and pepper on both sides. Wrap each piece with three slices of Black Forest ham (or farmer’s ham, but it’s not as spicy). Wash the parsley and cut it into thin strips, including the stalks. Peel and halve the onion, and also slice it into thin rings. Peel the garlic and finely dice it. Clean the mushrooms and slice or quarter them, if desired. Bring the pasta water to a boil. Cook the pasta in boiling water until al dente, drain, and let it rest in the warm pot. In a small pan, sear the two wrapped turkey inner fillets with a tablespoon of oil, overlapping side down first. This will help the ham slices stick together. After three minutes, turn the meat over and sear the top side as well. Reduce the heat, cover, and let the meat simmer for 10-15 minutes. Meanwhile, in a large pan, sauté the mushrooms in 1 tablespoon of oil for 3 minutes. Then add the onion rings, garlic, Café de Paris seasoning, and butter and let it melt. Deglaze everything with the cream and season generously with salt and pepper. Let the cream simmer for at least 5 minutes, then add the pasta. Simmer for another 5 minutes, stirring frequently, until the consistency is right. Stir in the chopped parsley and serve with the turkey breast fillets on the plates.