Summer turkey roll roast with ratatouille

Ingredients

Directions

1. 1

   For the filling, wash marjoram, 6 stalks of oregano and 4 sprigs of rosemary, shake dry, pluck leaves or needles from the stalks/twigs and chop. Mix cream cheese, herbs and breadcrumbs. Season to taste with salt and pepper, stir in egg yolk. Wash the meat, dab dry and season with salt. Spread cream cheese on the meat side and tie with kitchen string to a rolled roast. Heat 2 tablespoons of oil in a roaster. Brown the meat in it all around for about 10 minutes. Finish cooking in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours

2. 2

   For the ratatouille, wash and clean the zucchini, eggplant and tomatoes and cut them into pieces separately. Peel the shallots and cut them into small cubes. Halve the peppers, clean, wash and cut into pieces. Peel garlic and chop finely. Wash basil, thyme, 3 stems of oregano and 2 sprigs of rosemary and shake dry. Pluck off leaves or needles, except for some thyme for garnishing, and chop finely. Heat 2-3 olive oil in a frying pan. Sauté the aubergines and bell peppers for 4-5 minutes while turning. Season with salt and pepper and remove. Heat 1-2 tablespoons of oil. Fry shallots, garlic, zucchini and tomatoes for 4-5 minutes. Add the removed vegetables again. Stir in tomato paste and chopped herbs and fry briefly. Add stock little by little, season with salt, pepper and sugar. Covered vegetables and cook for 5-10 minutes at medium heat. Cook pasta in boiling salted water according to package instructions

3. 3

   Remove the finished roast and let it rest for about 5 minutes. Cut the roast into slices and arrange on a plate with the vegetables. Garnish with thyme. Serve the pasta in a bowl with it