Spanish roulades with almond and olive filling
Ingredients for 4 people: 6 turkey escalopes (approx. 100 g each)salt, pepper75 g peeled almond kernels40 g paprika-stuffed olives1 stalk basila few dashes of white balsamic vinegar1 clove of garlic1 untreated lemon2 tbsp olive oildried herbs de Provence400 ml vegetable stock1 tsp cornflour5 tbsp whipped creambasil to garnish Preparation: 1. Wash the cutlets, dab dry, pat a little flatter. Season with salt and pepper.pepper. 2. Chop tablespoons of almonds, olives and basil. Mix the prepared ingredients and vinegar and spread over the roulades. Roll up tightly and pin. 3. Peel the garlic and pr...