John Myers
Ingredients
Flesh:
- 400 g Turkey breast fillet
- 1 tsp Mustard by number d. Servings, each
- 120 g Onion sausage
- Pepper salt
- 2 tbsp Sunflower oil
- 100 g Edam for gratinating
Sauce:
- 240 g Red peppers, pitted
- 150 g Tomato
- 50 g Red onion, diced
- 1,5 tbsp Sunflower oil
- 300 ml Vegetable stock
- Salt, paprika, sugar
- 1,5 tbsp Paprika pulp (Ajvar)
- 80 ml Vegetable cream for cooking 7%
Risoni:
- 60 g Peeled carrot
- 30 g Parsley root peeled
- 60 g Leek (the green part)
- 60 g Zucchini cleaned
- 1 size Red peppers
- 50 g Red Onion
- 3 tbsp Olive oil
- Pepper salt
- 1 tsp struck Chilli flakes (optional)
- 120 ml Vegetable stock
- 4 tbsp Balsamic crema bianco
- 1,5 tsp struck Turmeric
- 1 tbsp go. Chopped parsley
- 200 g Risoni (also known as Kritharaki, small rice-shaped noodles)
Instructions
Preparation:
- Cut the fillets (I had 2 very large ones and a smaller one) into 5 - 6 portions and place them carefully between 2 layers of cling film to a size not quite double. Pepper and salt each one lightly, then spread 1 teaspoon of mustard and then some Mettwurst. Roll it up and store it with the seam facing down until all other preparations are done. Finely grate the cheese for the gratin, keep it ready.
- For the sauce, cut the peppers, tomatoes and peeled onions into large pieces. First fry the onion in the oil in a larger pan, add the paprika and tomato, sauté briefly, pepper and salt, deglaze with 200 ml stock and simmer for approx. 10 min. The liquid should be almost boiled away. Put everything in a higher container and puree a little with the hand blender. Pour the remaining 100 ml of the stock into the frying pan, use it to dissolve it, add to the puree together with ajvar and cream and thoroughly puree everything until a creamy sauce is obtained. Season again to taste and refine with a little sugar. Hold ready.
- For the Risoni (Kritharaki), peel the carrot and parsley root and dice. Thoroughly wash the green of the leek, cut into fine slices and roughly chop them. Wash the zucchini and dice (if possible without the soft inner one). Wash the peppers, cut in half lengthways, core and cut the halves crosswise into fine strips. Peel and dice the onion. Do not chop the washed parsley too finely. Cook the pasta until it is slightly firm to the bite according to the instructions on the packet, drain, rinse with cold water, return to the pot and mix with 1.5 tbsp olive oil. Hold ready
Preparation:
- For the pasta in a pan in 1.5 tablespoons of olive oil, sweat the leeks and onions for 1 minute. Add the remaining vegetables, sauté for another 2 minutes, season with pepper, salt, sprinkle with chilli flakes, deglaze with the stock and simmer for another 3 minutes over medium heat. The vegetables should still have a very light bite.
- While the vegetables are simmering, lightly pepper and salt the turkey rolls all around and fry them briefly and spicy in another pan in 2 tablespoons of sunflower oil. Pour the paprika sauce into a small roasting pan (or flat saucepan), heat it on the stove, put the seared rolls in it, turn the heat down 2/3 and let it simmer for about 8 minutes. Switch on the grill function in the oven.
- Heat the fully cooked, oiled noodles in a saucepan, mix with the turmeric, fold in the pre-cooked vegetables, season with the slightly sweet, creamy balsamic vinegar, fold in the parsley and keep warm. As an alternative to the white, creamy balsamic vinegar, you can use some of the "normal" balsamic vinegar and a pinch of sugar.
- Finally, spread a thick layer of cheese over each roll and put the pan (or pan) in the oven for approx. 3 minutes to gratinate.
