Ingredients for 4 servings:
250 g egg noodles
Iodised salt
Pepper from the mill
2 red and yellow peppers each
2 courgettes
2 onions
8 thin turkey escalopes (80 g each)
4 teaspoons mustard
8 slices of Parma ham
1 tbsp clarified butter
100 ml vegetable stock (instant)
200 ml tomato juice
1 tbsp butter
Preparation:
1. Cook the pasta in salted water according to the package instructions until al dente. Drain in a sieve, rinse in cold water and drain well. Preheat the oven to 180 °C (fan oven 160 °C, gas mark 2-3).
2. Meanwhile, clean, core and wash the peppers. Clean the courgettes and cut into fine strips with the peppers. Peel the onions and cut them into fine strips as well.
3. Rinse the turkey escalopes under cold running water, dab dry and season on both sides with iodised salt and pepper. Lay the cutlets flat, brush with mustard and top with Parma ham and the onion strips.
4. Roll up the cutlets and pin them with wooden skewers. Heat the clarified butter in a roasting tin and brown the roulades all over. Pour in stock and tomato juice and cook in the oven for about 20 minutes. Turn from time to time and baste with the sauce.
5. Fry the strips of pepper and courgette in melted butter, add the pasta and season with iodised salt and pepper. Remove the turkey roulades from the oven
and remove the skewers. Season the sauce to taste. Serve the roulade with vegetable noodles and sauce on four plates or a platter.
Preparation time approx. 50 minutes
Per portion approx.:
Calories: 491
Joule: 2057
Protein: 50.9 g
Fat: 22 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
