Turkey Involtini

Ingredients for 4 servings:

• 10 g porcini mushrooms, dried
• 40 g butter
• 20 g flour
• 8 turkey schnitzels, very thin, 90 g each
• Salt
• Pepper, freshly ground
• 2 spring onions
• 8 slice(s) ham, Parma ham
• 2 bunch sage, washed
• 400 g carrot(s), sliced
• 400 g leek, sliced
• 150 g mushrooms, cleaned
• 2 tbsp oil
• 400 ml vegetable stock
• 125 ml cream
• 5 tbsp Balsamic vinegar, white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Italian roulades

Soak the porcini mushrooms in 100 ml of hot water for 60 minutes. Knead the flour with 20 g of butter, then chill. Rinse the meat, pat dry, and season with salt and pepper. Top each schnitzel with a slice of ham and scatter half of the sage on top. Place a piece of spring onion (approx. 6 cm long) on ​​top, roll everything up, and secure with a toothpick. Fry the remaining sage in oil and remove. Then brown the roulades on all sides in the oil, remove, and keep warm. Sauté the vegetables (leeks, carrots, mushrooms) in 20 g of butter, season with salt and pepper. Drain the porcini mushrooms, reserving the soaking liquid. Brown the mushrooms in the frying fat, remove the mushrooms, and finely chop. Add the stock, cream, soaking liquid, and 4 tablespoons of vinegar to the frying fat and reduce. Add the diced porcini mushrooms to the sauce, then stir in the flour and butter mixture until thickened. Season to taste with salt, pepper, and the remaining vinegar. Serve the involtini with the sauce and vegetables.