John Myers
Ingredients for 3 servings:
- 3 large turkey schnitzels (turkey roulades)
- 2 stalk(s) leeks
- 8 tomatoes
- 1 large carrot(s)
- 1 small onion(s)
- 3 tbsp tomato paste
- 500 g tagliatelle pasta
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
- salt and pepper
- Cayenne pepper
- rosemary
- some ginger powder
Instructions
Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes
with tomatoes and leek vegetables
First, preheat the oven to 190°C. Cover the turkey roulades with cling film and roll out very thinly with a rolling pin. Then spread them thinly with tomato paste. Peel the carrot, halve them, and cut each half into thin strips. Cut a piece of leek (as long as half a carrot) and also cut it into strips. Wrap a few strips of leek and carrot in the roulades. Secure the roulades with toothpicks and fry in a pan with a little hot olive oil – starting at the seam – until they are nicely browned. Set aside. Dice the tomatoes and thinly slice the leek. Peel and dice the onion. In a pan, fry the onion in a little hot olive oil until translucent, then add the leek, tomatoes, and tomato paste. Bring to a boil. Season with salt, pepper, cayenne pepper, rosemary, and a little ginger powder. Finally, add the balsamic vinegar. Now place the sautéed vegetables in an ovenproof dish (casserole dish or similar). Add the turkey roulades on top, submerging them about halfway into the vegetables. Place in the hot oven and cook for about 30 minutes. Depending on the thickness and size of the roulades, this may take a little longer or less time. In any case, the vegetables should be lightly browned, which will create a delicious roasted aroma. Meanwhile, cook the tagliatelle according to the package instructions until al dente. Slice the roulades diagonally and arrange them attractively on a plate with the tagliatelle. Tip: Garnish the plate with Glassa Gastronomica with balsamic vinegar (an Italian product made from concentrated grape must boiled down with balsamic vinegar).
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