John Myers
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Turkey Roulade Filled with Basil, Dried Tomatoes and Cheese
The perfect turkey roulade filled with basil, dried tomatoes and cheese recipe with a picture and simple step-by-step instructions.
For the pasta:
- 250 g Wheat flour
- 250 g Durum wheat semolina
- 5 tbsp Eggs
- 2 tbsp Oil
- Salt
For the turkey roulade:
- 6 Pc. Turkey schnitzel
- 6 Pc. Bacon
- 300 g Mountain cheese
- 200 ml Whipped cream
- 400 g Dried tomatoes
- 2 tbsp Pine nuts
- 5 Bd Basil
- 1 l Chicken broth
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- Ghee
- Black pepper
- Red pepper
- White wine
- 5 tbsp Potato starch
For the summer vegetables:
- 5 Pc. Red peppers
- 1 Pc. Zucchini
- 250 g Cherry tomatoes
- 1 Pc. Onion red
- 1 Pc. Clove of garlic
- 100 g Fresh herbs
- Salt
- 50 ml White wine
- Ghee
Pasta
- Make a well in the flour for the pasta dough and add the eggs. The result is a very crumbly mass. Now add the oil. With slightly moistened hands, knead the mixture into a smooth dough for approx. 5-10 minutes. When the dough has assumed some shape, keep forming a ball of dough and flatten it with the heel of your hand, fold it up and repeat the process.
- Let the dough rest for 30-60 minutes. To do this, wrap the dough in cling film. Then shape the pasta. For pasta dishes such as ribbon noodles, the pasta is then cooked for five to ten minutes, depending on the strength. Then the noodles are ready to serve.
Turkey roulade
- Chop the pine nuts with a food processor and pour them into a bowl. Dab the sun-dried tomatoes lightly, chop and mix with two-thirds of the cheese and pine nuts. If necessary, add a little more oil from the glass.
- Wash the turkey schnitzel and pound both sides flat with the meat tenderizer in a freezer bag. Then season with salt and black pepper. Lay the plucked basil leaves on the turkey escalope like a bed. Spread the tomato and cheese mixture on top. Now carefully roll up the roulades and make a lattice out of the bacon. Cover the roulade with it and wrap it with roasting string.
- Heat the oven to 160 ° C. Melt the ghee in a higher pan and sear the turkey roulades on all sides. Using a slotted ladle, carefully pour some chicken stock over the turkey roulades in a roasting pan and put them in the oven. Now stew the roulades at 160 ° C for one hour and prepare the sauce in the meantime.
- To do this, lightly fry a very finely chopped onion in the pan with the gravy and extinguish with a little white wine. Slowly pour in the chicken stock and add the cream. Let everything simmer gently.
- Mix the potato starch in a cup and slowly stir into the sauce with a whisk. Now stir in the rest of the cheese to taste. Finally, season the sauce with salt and pepper. Sprinkle red pepper over the sauce when serving.
Summer vegetables
- Dice the onions and peppers, slice the zucchini and press the garlic. Melt the ghee in a wok pan. Lightly fry the onion and garlic in it, then add the red peppers and let simmer gently. A little later add the zucchini. Slowly pour in the white wine and season the vegetables with herbs and salt. Now continue to stew until the vegetables are firm to the bite. Finally add the tomatoes and close the lid.
- Finally, cook the homemade pasta in plenty of salted water for five to ten minutes. Arrange and serve the plates.
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