John Myers
Turkey Rolls with Spinach
The perfect turkey rolls with spinach recipe with a picture and simple step-by-step instructions.
- 250 g Spinach leaves TK
- 80 g Grated Emmental
- 0,25 bunch Parsley
- 100 g Ricotta
- Salt and pepper
- Freshly grated nutmeg
- Cayenne pepper
- 50 g Dried tomatoes in oil
- 4 Discs Turkey roulade
- 3 tbsp Olive oil
- 250 ml Vegetable broth
- 250 ml Whipped cream 10% fat
- 150 g Date tomatoes
- Defrost the spinach according to the instructions on the packet. Roughly chop the parsley. Squeeze out the spinach very well. Stir the ricotta, chopped parsley and 30 g Emmental cheese into the spinach, season with salt, pepper, nutmeg and cayenne pepper. Cut the drained tomatoes into strips.
- Pound the roulades flat between 2 layers of cling film with a heavy saucepan or pan. Spread out on a work surface, salt and pepper on both sides. Spread the spinach mixture in the middle of the meat slices. Place the tomato strips across at a distance of about 2 cm. Fold in the meat slices on the sides, then roll up tightly from one side, pin the ends with roulade needles.
- Preheat the oven to 180 degrees (convection 160 degrees). Fry the roulades in 2 tablespoons of hot oil in a roasting pan. Add the stock and cream, bring to the boil and cook covered in the lower third of the hot oven for about 20 minutes.
- Fry the date tomatoes in a pan with 1 tablespoon of olive oil for 3-4 minutes until they burst slightly, season with salt and pepper. Leave the roulades wrapped in foil to rest. Add the rest of the Emmental to the sauce and finely puree with a cutting stick. Season with salt, pepper and nutmeg.
- Arrange the roulades with the sauce and tomatoes on plates. I also had noodles with it.
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