Turkey rolls with noodles

Name: Turkey rolls with noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Shallots; 1 Garlic clove; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Flour; 6 TABLESPOONS Tomato paste; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 140 g dried tomatoes in oil; 1 Stalk sage; 4 (150 g each) thinly sliced turkey escalopes; 4 TABLESPOONS pesto alla genovese; 400 g ribbon noodles; 7-10 Tbsp Basil; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Shallots
1 Garlic clove
5 TABLESPOONS Olive oil
2 TABLESPOONS Flour
6 TABLESPOONS Tomato paste
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
140 g dried tomatoes in oil
1 Stalk sage
4 (150 g each) thinly sliced turkey escalopes
4 TABLESPOONS pesto alla genovese
400 g ribbon noodles
7-10 Tbsp Basil
7-10 Tbsp wooden skewers

Directions

1
Peel the shallots and garlic. Cut shallots into slices, press garlic through a garlic press. Heat 3 tablespoons of oil in a saucepan. Sauté shallots and garlic until translucent.
2
Dust with flour and sauté briefly. Add tomato paste and mix. Quickly add stock and stir. Bring to the boil and simmer for 2-3 minutes while stirring. Season to taste with salt, pepper and sugar.
3
Keep ready sauce warm. Drain tomatoes and cut into strips. Wash sage and pluck leaves from the stalk. Wash the meat, dab dry and season with salt and pepper. Flatten thinly with a meat mallet.
4
Spread 1 tablespoon of pesto on each slice of meat. Spread the tomatoes on top. Roll up the slices and fix them with wooden skewers. Fix 1 sage leaf with each slice. Heat 2 tablespoons of oil in a pan.
5
Fry the roulades all around for about 10 minutes. In the meantime prepare the noodles in boiling salted water according to the instructions on the packet. Arrange noodles, roulades and sauce on plates, garnish with basil.