Turkey Saltimbocca with Potato and Peas Puree
Turkey Saltimbocca with Potato and Peas Puree - The Italian classic times with poultry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 118 mg |
Ingredients
- Ingredients
- 600 grams Peas (frozen)
- 200 grams floury potatoes
- salt
- 300 milliliters Vegetable broth
- 1 stalk mint
- 1 stalk Basil
- 1 Tbsp Tahini
- 2 Tbsps olive oil
- 4 Turkey cutlets (each about 150 grams)
- 2 slices Prosciutto
- 4 sheets Sage
- peppers
- 75 milliliters white wine
Preparation steps
Thaw peas. Rinse potatoes and cook in salted boiling water for about 25 minutes.
Bring vegetable broth to a boil, add peas, mint and basil. Cover and simmer for 5 minutes. Remove peas from the broth and puree, add a litlle broth if needed.
Drain potatoes, cool slightly, peel and puree. Combine with pureed peas, tahini paste and 1 tablespoon of olive oil. Add a little bit of broth, if necessary (puree should be thick). Season with salt and keep warm.
Rinse cutlets and pat dry, pound until thin with a meat mallet. Cut ham slices in half; rinse and shake dry sage. Top cutlets with a slice of ham and sage leaf, fold in half and secure with wooden skewers.
Heat remaining oil in a pan, cook cutlets until golden brown on each side. Season with salt and pepper. Remove and keep warm. Deglaze pan with wine and simmer on low heat. Return cutlets to the sauce and season to taste. Arrange cutlets on plates, remove skewers and drizzle with sauce. Serve accompanied by potato and peas puree.
