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Ingredients
Turkey Pancetta Rolls Stuffed with Walnuts
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Walnut
- 1 handful parsley
- 1 egg yolk
- ½ organic lemon (zested)
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 kilogram Roast turkey roll
- 120 grams Pancetta (in slices)
Peel the shallot and garlic, and finely chop. Saute both together in a hot pan in 1 tablespoon olive oil. Transfer the sauteed shallot and garlic to a bowl.
Chop the walnuts finely. Rinse the parsley, shake dry, pluck off the leaves and also finely chop. Add the parsley together with the walnuts, egg yolk, lemon zest and breadcrumbs into a bowl and mix well. Season with salt and pepper.
Rinse the turkey breast, pat dry and roll apart. With about 2/3rd of the pancetta, distribute the walnut mixture over the turkey breasts and roll up. Season the turkey breast rolls on outside with pepper, wrap with the remaining pancetta and tie with the kitchen twine. Place the turkey-pancetta roll on an oiled baking tray and brush with oil. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40 minutes.
To serve, remove the turkey-pancetta roll from the oven, remove the kitchen string and cut into slices. Arrange on plates or a plate and serve at choice with spinach.
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |