- For the rolls
- 4 thin Turkey cutlets ( each about 150 grams)
- 4 slices Prosciutto
- to taste Sage
- to taste Basil
- to taste thyme
- Wooden skewer
- 200 milliliters chicken stock (from a jar)
For the rolls: place turkey cutlets into a freezer bag and flatten. Season turkey cutlets with salt and pepper and cover with Parma ham and herb leaves. Roll up and secure with wooden skewers. Heat oil in a pan and brown turkey rolls on all sides. Add chicken stock and simmer for about 15 minutes.
For the creamy spaghetti: Rinse, trim and slice zucchini. Rinse and halve tomatoes. Heat olive oil in a large skillet and saute zucchini and tomatoes for a few minutes. Stir in tomato paste and cream and simmer until sauce is thick and creamy. Season with salt and pepper.
Cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Drain and toss with vegetables and sauce. Arrange on plates, place turkey rolls next to pasta and serve spirnkled with herbs.