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🍽️ Turkey Roulades with Pancetta, Carrots, and Zucchini

717 kcal · 30 min · 4 servings

Ingredients

• 8 slices Turkey breast fillet (approx. 80 g each)
• 2 Zucchini
• 2 Carrots
• Salt
• 1 tbsp sharp mustard
• 1 tbsp freshly chopped oregano
• 8 slices Pancetta
• Pepper (from the mill)
• 3 tbsp olive oil
• 100 ml dry white wine
• 1 tbsp butter
• Salad to taste (e.g. beet leaves, sorrel)
• Oregano (for garnishing)

Instructions

1. 1. Rinse the turkey breast slices under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Pound the meat slices flat if they are too thick.
4. 4. Wash and trim the zucchini.
5. 5. Peel and trim the carrots.
6. 6. Cut the vegetables into sticks about 10 centimeters long.
7. 7. Add the carrot sticks to boiling salted water.
8. 8. Blanch the carrots for two minutes (cook briefly in boiling water).
9. 9. Add the zucchini sticks and cook them briefly together.
10. 10. Shock the vegetables with cold water.
11. 11. Let the vegetables drain.
12. 12. Brush the turkey breast slices thinly with mustard.
13. 13. Sprinkle oregano over the meat.
14. 14. Place some vegetable sticks across the slices.
15. 15. Roll the meat up tightly lengthwise.
16. 16. Wrap one slice of pancetta (Italian bacon) around each roll.
17. 17. Secure the rolls with toothpicks.
18. 18. Pepper the rolls generously.
19. 19. Salt the rolls lightly.
20. 20. Heat oil in a pan.
21. 21. Fry the rolls on all sides until browned.
22. 22. Deglaze the meat with wine.
23. 23. Cover the pan.
24. 24. Simmer the rolls gently over low heat for 8 to 10 minutes.
25. 25. Remove the lid from the pan.
26. 26. Remove the rolls from the pan.
27. 27. Remove the toothpicks from the rolls.
28. 28. Reduce the sauce in the pan slightly.
29. 29. Stir cold butter into the sauce.
30. 30. Remove the pan from the heat.
31. 31. Taste and adjust the seasoning of the sauce.

Nutrition per serving

• kcal: 717
• Protein: 102 g · Fett/Fat: 28 g · Carbs: 8 g