Turkey Roulades with Rice and Tomato Sauce
Ingredients
- For the turkey roulades
- 4 Turkey roulades (600 grams)
- 70 grams sun-dried Tomatoes (in oil)
- ½ yellow paprika
- 2 green Pepperoncini
- 40 grams Arugula
- 1 small shallot
- 1 Tbsp olive oil
- 2 sprigs Lemon thyme
- salt
- peppers
- 2 Tbsps clarified butter
- For the rice and tomato sauce
- 250 grams tomato puree
- 1 Tbsp Tomato paste
- 50 grams Ketchup
- salt
- peppers
- 200 grams Rice
- Arugula (for serving)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the turkey roulades, pound each turkey roulade thin with a meat mallet. Cut sun-dried tomatoes into strips. Rinse bell peppers and peperoncini, remove seeds and cut into fine strips. Rinse the arugula. Peel the shallot and chop finely. Heat the oil in a pan and fry the vegetables in it. Add the lemon thyme and stir briefly until fragrant. Then distribute the vegetables on the turkey and roll tightly. Secure with toothpicks. Brown the turkey rolls in clarified butter on all sides. Place in a baking dish. Bake in preheated oven for about 15 minutes.
For the rice and tomato sauce, bring tomato puree to a simmer in a small saucepan and stir in the tomato paste and ketchup. Season with salt and pepper. Cook the rice in plenty of salted water and drain.
Spread the rice on plates and arrange the roulades with the tomato sugo on top. Serve garnished with arugula.
