Turkey and Spinach Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 387.8 μg | (646 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,712 mg | (43 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Spinach
- 2 onions
- 1 garlic clove
- 3 Tbsps vegetable oil
- salt
- 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 Tbsp Tomato paste
- 250 grams narrow Tagliatelle
- 1 Tbsp finely chopped Basil
- ½ tsp sugar
Preparation steps
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.
