Turkey Rolls with Spinach

Rinse spinach and blanch in boiling salted water for a few minutes. Drain and rinse in cold water, drain and squeeze well, then chop coarsely.

Peel garlic and chop finely. Chop pistachios and combine with garlic, lemon juice and 1 tablespoon of oil. Add to spinach and mix well. 

Flatten turkey cutlets between two layers of plastic wrap and season with salt and pepper. Spread with spinach filling and roll up, secure with toothpicks and season with salt and pepper again.  

Rinse and halve bell peppers, remove seeds and ribs and dice. Heat remaining oil in a pan and saute peppers briefly. Season with salt and pepper, add 1/2 cup of water and simmer, covered, for about 10 minutes. Add thyme leaves and simmer briefly.

Heat butter in a pan and cook rolls for about 10 minutes on all sides. Remove from the pan and keep warm. Deglaze pan with chicken stock, add creme fraiche and vermouth and bring to a boil. Simmer until reduced slightly and season with salt and pepper.