Turkey roll Piedmont style Recipe
Recipe Ingredients for Turkey roll Piedmont style
| Amount | Ingredient |
|---|---|
| 4 pcs | Turkey schnitzel |
| 1 gl | Pesto rosso, 125 gr |
| 1 pc | Household bulb |
| some | Sea salt |
| some | Pepper, white ground |
| 60 g | Arugula |
| 2 tbsp | Tomato paste |
| 200 ml | Creme fraiche |
| 250 ml | Chicken stock from the Gals or even cooked |
| 3 tbsp | Light gravy |
| 1 / 4 tsp | Garlic salt |
| 1 / 2 tsp | Herb salt |
| 1 tbsp | Butter |
Turkey roll Piedmont style Recipe Directions
The steak with salt and pepper on one side. Then apply.
Spread from the other side with the pesto rosso.
Peel the onion, halve and slice into very thin slices.
The chop arugula.
The onions and arugula spread on the turkey cutlets.
Roll up the steak and secure with twine.
Sauté in butter around and in the oven at 75 ° C for 45 minutes can follow suit.
Let the rest of Peto rosso, the creme fraiche, stir the chicken broth, spices and tomato puree and a sauce thicken slightly.
Then thicken the gravy and season to taste.
The threads of the free rolls and serve.
