Recipe (english)

Italian turkey roll roast

Italian turkey roll roast

Italian turkey roll roast is simply prepared together with oven vegetables in the oven. Cut the turkey breast into flat slices with a sharp chef's knife. Make a cut about 1 cm from the lower edge and slowly roll up the turkey breast as you cut it. Season the turkey roll roast with pepper and salt and cover with Parma. Sprinkle with freshly grated Parmesan cheese and spread the leaves of 1/2 bunch basil over it. Roll up the turkey roll roast again, as you can see in the picture above, and wrap it with kitchen thread. Brush the turkey roll roast as thin as possible with a little olive oil. Preheat the oven to 200°. Brush a deep fat pan with 1 tablespoon olive oil, put the turkey roll roast on it and fry on the lower rail for approx. 60 minutes. Rinse small triplets of potatoes, dry, halve and season in a bowl with 1 tablespoon olive oil, pepper and salt. After 30 minutes, place the potatoes on the baking tray to roll the turkey roast and turn the turkey roll roast once. Cut the eggplant into slices and quarter the slices. Cut the zucchini into slices and roughly dice a yellow pepper. Cut the garlic cloves into fine cubes. Put the vegetables with garlic in a bowl and mix with 1 tablespoon olive oil, pepper and salt. After the potatoes have been in the oven for 15 minutes, add the vegetables to the potatoes and sprinkle with rosemary sprigs. Cut a tomato into eighths and add to the vegetables. Turn the turkey roll roast again, add some vegetable stock and roast the turkey roll roast for another 15 minutes. Italian turkey roll roast browned only in the last 10 minutes and remains beautifully juicy. Italian turkey roll roast is served together with the oven vegetables on plates.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
639 kcal
25 g
76 g
25 g

(C)opyright by Marions Kochbuch