Turkey and zucchini
- 1h 15 min
- easy
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Ingredients
- whole turkey breast fillet
- 100 gr of maturing ham
- 100 gr Feta cheese
- 1 ball of Mozzarella cheese
- 10 pieces of sun-dried tomatoes
- 100 g of sun-dried tomato oil
- 1 onion
- 2 cloves of garlic
- 5 gr dried thyme
- 1 zucchini
- 50 gr grated parmesan cheese
- parsley
- salt and ground black pepper
- 200 ml of white wine
- 500 g of chanterelles
- 1 kohlrabi
- 250 gr of broad beans
- 1 leek
- 50 g butter
- 250 ml of 30% cream
Preparation
- For 2 minutes sauté garlic, onion and thyme.
- Add coarsely grated zucchini, salt and pepper and fry for 5 minutes. Remove from the pan, add parsley leaves, cool.
- Add grated Mozarella and Parmesan, thoroughly combine all ingredients while mixing.
- Brush the shredded turkey thigh meat with sun-dried tomato oil, place on a board.
- Arrange a strip of zucchini filling in the center, top with diced feta and finally sundried tomato slices.
- Wrap in a roulade, fasten with a toothpick. Wrap the roulade prepared in this way with slices of ham "overlapping". Bake for about 40 minutes at 200 C in a roasting pan watered with water and white wine.
- Additions:
Striped sliced leek, peeled broad beans and sliced kohlrabi blanch in a pan with butter until the vegetables brown. Fry onions, garlic and chanterelles in butter.Combine with cream and reduce over low heat until the sauce reaches the right consistency.
