Turkey rolls with spinach and Gorgonzola

Ingredients for 4 servings:

• 1 onion(s)
• some oil or butter
• 450 g spinach, young, chopped, frozen
• 200g Gorgonzola
• 200 g sour cream
• 4 turkey cutlets, thin
• salt and pepper
• 4 slices of ham, prosciutto
• some oil
• 250 ml meat broth or vegetable broth
• 500 g pasta, any

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat a little oil or butter in a pan. Finely chop the onion and sauté until translucent. Add the spinach and let it thaw over low heat. Once the spinach has thawed, add the diced cheese and stir until melted. Then stir in the sour cream and let it simmer over low heat until reduced slightly. In the meantime, rinse the turkey schnitzels with cold water, pat dry and season both sides with salt and pepper. Place a slice of prosciutto on top. Spread a very thin layer of the sauce over the top and roll up the schnitzels. Secure with toothpicks. Heat a little oil in another pan and fry the rolls on both sides. Deglaze with the stock. Cover and let it simmer for about 20-30 minutes. Add a little more stock if desired. In the meantime, cook the pasta in salted water. In a preheated bowl, mix with the slightly reheated spinach and Gorgonzola sauce and keep warm. Serve the cooked turkey rolls with the pasta.