Mediterranean-style Turkey Rolls
Mediterranean-style turkey rolls - A culinary Mediterranean holiday.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 53 mg |
Ingredients
- Ingredients
- 8 small Turkey cutlets (each 60 grams)
- 50 grams sun-dried Tomatoes
- 2 stalks parsley
- 60 grams black Olives (Pitted)
- 1 Tbsp Caper (from a jar)
- 2 garlic cloves
- 1 shallot
- 2 Tbsps olive oil
- salt
- Red pepper flakes
- 600 grams Cherry tomatoes
- 200 milliliters dry white wine
- peppers
Preparation steps
Rinse cutlets under cold water, pat dry and pound flat.
Soak sun-dried soak in hot water. Squeeze and chop.
Rinse the parsley, shake dry, pluck leaves and chop. Chop olives and capers. Peel garlic and shallot, chop and mix with the tomatoes, olives, capers and 1 tablespoon oil. Season with salt and red pepper flakes and distribute about 3/4 of the mixture onto the turkey cutlets. Roll and secure with toothpicks.
Rinse cherry tomatoes, remove stems and distribute in oven-proof ramekins. Sprinkle with wine, season with salt and pepper and place the turkey rolls on top of the tomatoes. Spread the remaining filling on top and drizzle with remaining oil.
Bake 15 minutes in a preheated oven at 160°C (fan 140°C; gas mark 2) (approximately 325°F/convection 275°F. Serve sprinkled with parsley.
