Turkey and Spinach Roulade
- 400 grams Spinach
- 2 onions
- 1 garlic clove
- 3 tablespoons vegetable oil
- freshly ground peppers
- 100 grams fatty Bacon
- 4 thin Turkey cutlets (about 150 grams or 5 ounces)
- 400 grams tomatoes (canned)
- 2 chili peppers
- 1 tablespoon Tomato paste
- 250 grams narrow Tagliatelle
- 1 tablespoon finely chopped Basil
- ½ teaspoon sugar
Preheat the oven to 180°C (approximately 350°F).
Rinse spinach and blanch in boiling salted water, drain, shock in ice water and drain again. Mince bacon. Peel onions and garlic, mince onions. Heat 1 teaspoon of oil in a pan and cook bacon and half the onions. Pres garlic, add to pan and remove from heat.
Squeeze out spinach, coarsely chop, mix with onion mixture and season with salt and pepper.
Pound meat with a mallet until flat. Season with salt and pepper, cover with spinach and roll up from the long side.
Heat 2 tablespoons oil in a roasting pan, sear meat on all sides and bake in oven for 15 minutes.
Rinse and chop chiles. Heat oil in a pan and cook remaining onion, tomatoes, chile and tomato paste. Season with salt, pepper and sugar. Let simmer a bit, then add basil.
Slice rolls and serve with spicy tomato sauce.