John Myers
Tacchina Arrosto with Rosemary Potatoes and Zucchini Wedges
The perfect tacchina arrosto with rosemary potatoes and zucchini wedges recipe with a picture and simple step-by-step instructions.
- 750 g Turkey roll roast unseasoned
- 2 Onions
- 3 Toes Garlic
- 2 Red peppers
- 1 Green pepper
- 2 Shallots
- 400 g Small waxy potatoes
- 1 piece Celery bulb
- 1 piece Parsley root
- 1 Carrot
- 1 branch Fresh smooth parsley
- 2 Branches Rosemary fresh
- 1 piece Celery
- 300 ml Vegetable broth is best cooked yeast-free!
- 4 piece Zucchini fresh
- 2 tsp Sweet paprika
- 2 tsp Paprika pulp
- 50 ml Olive oil
- Salt pepper
- 1 Roasting tube
- Wash and dry the turkey roll
- Season well with salt, pepper and paprika powder
- Wash, clean and roughly cut vegetables (carrots, celery, celery). Peel and roughly cut 2 onions and 1 clove of garlic.
- Heat 4,100 ml of vegetable stock, add 2 teaspoons of paprika pulp and 1 tablespoon of olive oil
- Preheat the oven to 180 ° circulating air
- Put the meat, chopped vegetables and liquid in the roasting tube, close according to the instructions and place in the oven for approx. 45-60 minutes.
- Wash the potatoes and cook them in salted water for about 20 minutes
- Wash the zucchini, cut into thirds, then cut in half standing upright and then cut into wedges. Peel and halve shallots and cut into strips. Peel the garlic and cut into thin wedges. Cut 1 red pepper into strips, then dice.
- Drain and peel the potatoes after 20 minutes, then cut in half lengthways
- Heat 2 tablespoons of olive oil in a pan and fry the zucchini wedges, shallot strips, garlic slices and diced paprika. After 5 minutes, pour in 100 ml. Vegetable stock and cook gently.
- Heat 2 tablespoons of olive oil in another pan, add the potato halves and pick 2 sprigs of rosemary. Fry 1 clove of garlic as flavor carrier, add salt and pepper.
- After 45-60 minutes, take the roll roast out of the oven, cut open the top of the foil, wrap the roast in aluminum foil and put it in the switched-off oven to rest.
- Put the roast juice with the vegetables in a cheese roll and finely chop with a hand blender (is actually enough binding for the sauce). Now add as much vegetable stock until the sauce has the desired consistency.
- Cut the roast and serve with the potatoes, courgette vegetables and sauce.
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