Turkey Rolls with Cheese and Ham Filling and Noodles
- 4 Turkey cutlets
- 8 slices very thin cooked ham
- 100 grams Emmentaler cheese (straight)
- 1 paprika (red)
- 300 grams green Tagliatelle
- 6 sprigs parsley
- 100 milliliters Whipped cream
- 100 grams Herb cream cheese
- 150 milliliters Chicken broth
- 1 generous pinch ground paprika (sweet)
- 2 tablespoons clarified butter
Place meat between two layers of plastic wrap. Flatten slightly thinner, season with pepper and cover with 2 slices of ham. Cut cheese into 4 oblong sticks and add a cheese stick at the lower end to the finished ham meat. Roll up tightly and secure with roulade pins or wooden skewers.
Heat clarified butter in a frying pan and sear turkey rolls on all sides until golden brown. Remove from pan, wrap in aluminum foil and bake at 150°C (approximately 300°F) in 15 minutes to finish cooking.
In the meantime, cook noodles according to package directions. Deglaze frying fat with broth, cream and cream cheese and leave everything to simmer. Rinse bell pepper, cut in half, remove seeds and white ribs and cut into very small cubes. Rinse parsley and shake dry. Season the sauce with salt, pepper and paprika.
Remove turkey rolls from the oven, add resulting gravy to the sauce and remove the roulade pins. Cut meat into pieces and serve with pasta and sauce on plates. Serve garnished with diced peppers and parsley.