Turkey rolls with sage and ham on tomato and bean ragout

Ingredients for 4 servings:

• 400 g turkey schnitzel, in thin slices
• Salt and pepper, from the mill
• Chili flakes
• 6 slices of Parma ham, thinly sliced
• 24 leaves of sage, fresh
• 2 tbsp olive oil, for frying
• 1 tbsp butter
• 1 can of large white beans (425g)
• 500 g cherry tomatoes
• 1 bunch of spring onions
• 2 garlic cloves
• 1 tbsp Balsamic vinegar (Crema di Balsamic vinegar)
• Sage, for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Flatten the turkey escalopes and cut into 12 pieces. Lightly salt each escalope (the ham already provides enough salt), pepper, and season with a few chili flakes (preferably from a spice mill). Top each escalope with 2 sage leaves and half a slice of ham, roll them up into small rolls, and secure with wooden toothpicks. Heat the oil and butter in a deep pan (only over medium heat, otherwise the butter will burn!) and let the rolls brown slightly all over, then remove and set aside. Slice the spring onions diagonally into rings, finely dice the garlic cloves, and halve the cherry tomatoes. Drain the beans and rinse briefly under running water. Briefly sauté the onions and garlic in the frying fat, add the cherry tomatoes, and toss briefly. Add the beans and season the sauce with salt, pepper, chili flakes, and the balsamic vinegar. Return the rolls to the pan and simmer gently for about another 10 minutes with the lid closed. Garnish with sage leaves and serve. Serve with crispy ciabatta (or rice, that works too!).