Stuffed Turkey Rolls and Orecchiette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,027 cal. | (49 %) | ||
| Protein | 53.03 g | (54 %) | ||
| Fat | 59.64 g | (51 %) | ||
| Carbohydrates | 65.33 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.26 g | (4 %) |
| Vitamin A | 512.32 mg | (64,040 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.68 mg | (72 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 170.49 μg | (57 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 2.88 μg | (6 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 4.59 mg | (5 %) | ||
| Potassium | 193.72 mg | (5 %) | ||
| Calcium | 202.13 mg | (20 %) | ||
| Magnesium | 15.42 mg | (5 %) | ||
| Iron | 4.55 mg | (30 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 22.98 g | |||
| Cholesterol | 143.58 mg |
Ingredients
- Ingredients
- 4 thin Turkey cutlets (each 160 grams)
- salt
- freshly ground peppers
- 2 tsps Mustard
- 100 grams button Mushroom
- 2 scallions
- 100 grams carrots
- 1 garlic clove
- 4 Tbsps vegetable oil
- 2 tsps chopped parsley
- 200 grams Ricotta cheese
- 8 slices Bacon
- 500 milliliters Chicken broth
- 300 grams Orecchiette pasta
- 1 Tbsp cornstarch
- 3 Tbsps sherry
- 150 grams Crème fraiche
Preparation steps
Pound turkey cutlets flat and season with salt and pepper. Brush with mustard. Trim mushrooms, scallions and carrots and rinse. Peel garlic. Chop vegetables very small and sauté in 2 tablespoons oil in a frying pan. Season with salt, pepper and parsley and press in the garlic. Allow to cool, then stir in the ricotta.
Spread the filling on the turkey cutlets, roll tightly and wrap each with 2 slices of bacon. Tie with kitchen twine.
Fry rolls in an oven-proof pan in remaining oil over high heat. Add broth, cover and simmer in preheated oven at 200°C (approximately 400°F) for 30 minutes.
Cook orecchiette in plenty of boiling salted water until al dente.
Mix cornstarch in a little water. Remove turkey rolls from pan and strain pan drippings through a sieve. Deglaze with sherry and stir in creme fraiche. Stir in cornstarch slurry, bring to a boil and cook until thickened. Season with salt and pepper. Serve rolls with the sauce and orecchiette.
