Turkey Roulades with Spinach and Ricotta
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 341 kcal | (16 %) | ||
| Protein | 33.9 g | (35 %) | ||
| Fat | 18.7 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 250 grams Creamed spinach (frozen)
- 50 grams Ricotta cheese
- 4 Tbsps grated Parmesan
- 1 egg yolk
- 4 thin Turkey cutlets
- salt
- white peppers
- 1 Tbsp Pastry flour
- 1 garlic clove
- 2 Tbsps clarified butter
- 1 Tbsp olive oil
- 1 can Diced tomatoes (400 grams) (approximately 14 ounces)
- 1 Tbsp chopped Basil
Preparation steps
For the spinach and ricotta filling: Thaw the spinach in a saucepan over medium heat then let cool. Mix in the ricotta, Parmesan and egg yolk.
Rinse the turkey, pat dry, flatten with a meat mallet and season with salt and pepper. Spread the filling over the turkey cutlets, roll up and secure with wooden skewers. Dust with flour.
Peel the garlic and finely chop. Heat the butter in a frying pan and sear the turkey roulades over medium heat for around 10 minutes, until golden brown on all sides.
Meanwhile, heat the olive oil in a separate frying pan and sauté the garlic. Add the tomatoes and cook over high heat for about 10 minutes. Season with salt and pepper. Stir in the basil. Arrange the turkey roulades on serving plates with the tomatoes and serve immediately.
