John Myers
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Mediterranean Filled Turkey Rolls
The perfect mediterranean filled turkey rolls recipe with a picture and simple step-by-step instructions.
Flesh:
- 4 palm-sized Turkey schnitzel
- 4 tbsp “Tuscany” cream cheese from BUKO
- 16 Basil leaves
- 4 large slices Parma ham
- 0,5 cups Italian herbs, frozen goods
- 4 tbsp Basil oil for frying
- Alternatively normal olive oil
Peperonata:
- 3 tbsp Olive oil
- 1 size Onion
- 2 size Garlic cloves
- 1 size Hot peppers, red
- 500 g Red and green peppers
- 1 tbsp Rosemary fresh, chopped
- 1 tbsp Chili pepper
- 0,75 Cup Water
- 4 tbsp Tomato paste
- Salt, sugar
- Coarsely grated Parmesan, quantity as desired
Flesh:
- Plate up the turkey schnitzel. Spread generously with the Mediterranean cream cheese, distribute 4 basil leaves on each of the fillets and sprinkle the frozen herbs over them.
- Roll up the fillets and then place them on the ham slice so that the open side is at the bottom and lies on top. So you can wrap the roulade nicely with it and fix it without having to use wooden skewers. Preheat the oven to 120 °.
- Then fry the rolls in hot basil or olive oil crosswise on all sides, place in an ovenproof dish and bake in the oven for approx. 15-20 minutes. The meat of the rolls should be light pink at the end.
Peperonata:
- In the meantime, wash and core the peppers and peppers and cut into bite-sized pieces. Hot peppers a little smaller. Peel the onion and garlic. Roughly chop the onion into pieces as large as the peppers and the garlic.
- Sauté the onion, garlic and peppers in the olive oil. Add paprika and sauté. Season with pepper, salt and chopped rosemary. Then stir in tomato paste, sauté a little and deglaze with the water. Stir everything well, add a little sugar to taste and simmer until the rolls are ready. The peppers should still have bite and the entire peperonata shouldn’t be soupy. So be careful with liquids.
- The brew that comes out of the rolls is a delicious sauce and it is recommended to serve it with. A freshly baked Chiabatta tastes good with it. If you still like, you can roughly grate Parmesan cheese over the dish before serving.
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