Rollo Di Pollo (turkey Breast Rolls)

Turkey fillet

1. Cut the 5 turkey breast fillets (250 g each) in the middle and unfold them, pound them flat with a plating iron between the cling film until the largest possible surface is created. Remove the foil and put a little Dijon mustard on this surface (it’s a matter of taste) and top with Serrano ham and spinach leaves. Of course, Parma ham is also possible, but the “German” Black Forest ham is too salty. Instead of fresh spinach leaves you can also use frozen spinach leaves. Finally, salt and pepper and season with a little garlic spray or pickled garlic to taste. Wrap the meat tightly from the long side and wrap it with aluminum foil, turn it into a candy. Fry these candies in a pan without oil for a few minutes on each side and then put them in the oven at about 180 degrees for about 30 minutes. Depending on how thin you have pounded the meat, the cooking time can be reduced or lengthened by 5 minutes. Then peel off the aluminum foil (caution, hot!) And cut into oblique pieces or rhombuses and arrange them on top of each other.

Potato Cubes (crispy potato cubes)

1. Cut the potatoes into small cubes and boil them in hot water for about 20 minutes. Then chill. Just before serving, fry the diced potatoes first on the highest setting, then on a medium setting in the pan until crispy. Finally add some fried potato spices, rosemary or thyme and the garlic and toss through. The potatoes should be fried crispy.

Trilogy of Veggy (Roasted Vegetables)

1. Slowly heat fried peppers, zucchini, snow peas and vine tomatoes with garlic, thyme and olive oil in a non-stick pan and fry until just a little bit. A few toasted aromas should arise. The peppers, in particular, tend to darken a little faster, but then become sweet and tender.

Zucchini Chips

1. Cut the zucchini into thin slices. Dab the slices with some kitchen paper. Now carefully mix the slices in a bowl with a little oil and salt or brush or spray the slices with the oil with a brush. Be careful with the salt, as the slices contract a lot, a little bit of salt is enough. Place the slices side by side on a baking sheet lined with baking paper and bake in a hot oven at 110 degrees Celsius for about 2 hours. Turn the slices over and bake for another 30 to 40 minutes.

Black & White gravy

1. Add the dark gravy (ready) with 200 g of hot water and let it reduce. Put the gravy (light) on hot water and let it reduce. Add red wine to the dark sauce and a piece of chili chocolate for the binding. Add white wine, cream and a small glass (5cl) of dry vermouth (Noilly Prat) to the light sauce.

Serving

1. To serve the main course, first distribute the potato cubes on a plate, then layer the roller blind with the pollo. Spread the vegetables all around, also layer the thyme sprigs and the courgette chips on the side and leave the panicles on the tomatoes. Don’t put everything next to each other, but stack them nicely. For the sauce, first open a round mirror of the dark sauce, then put the light sauce in the middle. The whole thing works the other way around. The sauces have to be cooked down nicely. Possibly add some chives shortly before the end.