Ingredients for 4 people:
8 thin turkey escalopes à 70 g
Salt, ground pepper
8 thin slices of Parma ham
16 large sage leaves
1 bunch spring onions
Wooden chopsticks
3 tbsp olive oil
1 generous dash Madeira
150 ml white wine
1 tsp cornflour
For the lemon spaghetti:
250 g spaghetti
salt
1 lemon (untreated)
50 g butter
40 g parmesan
Preparation:
1. pound the turkey cutlets flat between foil. Season with salt and pepper. Cover each with a slice of a slice of Parma ham and a sage leaf on each. Clean and rinse the spring onions and cut into finger-length pieces. Place 2-3 pieces across the turkey cutlets and roll up the cutlets. Pin with wooden sticks.
2. Heat 2 tablespoons of olive oil. Brown the turkey escalopes all over. Deglaze with Madeira and pour in the white wine. Cover and cook over a low heat for 15-20 minutes. Whisk the starch with a little cold water. Stir into the sauce and bring to the boil once. Season the sauce with salt and pepper.
3. Cook the spaghetti al dente in plenty of salted water according to the instructions on the packet. Rinse the lemon, pat dry and grate the zest. Drain the spaghetti. Melt the butter in the saucepan and add the lemon zest. Add the lemon zest. Toss the spaghetti in it. Grate the Parmesan and mix in.
4. Heat the remaining olive oil. Fry the remaining sage leaves in it. Serve the involtini with the fried sage leaves, the sauce and the lemon spaghetti. Serve.
Preparation time approx. 45 minutes
Nutrition per portion approx.:
Calories: 630
Joule: 2637
Protein: 49,2 g
Fat: 28,1 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
