Description
This recipe is a gift for the cook Serena, which very often helps me with valuable tips and transfers in the recipes of Italian cuisine!!! Thank you!!! So, tender Turkey roulade with pesto sauce, sun dried tomatoes and white wine.... Welcome to the table!
Ingredients
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Turkey
400 g
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Pesto
3 tsp
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Olive oil
3 Tbsp
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Basil
7 piece
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Salt
-
Tomato
4 piece
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Dry white wine
0.5 cup
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Potatoes
8 piece
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Black pepper
Cooking
Products.
Schnitzel of Turkey, slightly repel, salt and pepper, pour olive oil and cover it with Basil. Leave to marinate for 20-30 minutes.
Marinated steak, brush with pesto and spread on a dried tomato. Attention! If the tomatoes were without olive oil, they should marinate it along with the schnitzel.
Add the Basil leaves from the marinade and roll.
Fasten with skewers or string and fry! Attention! Pan - dry! When lay all the rolls, add the olive oil marinade.
Fry on all sides until it will turn brown.
Put into a casserole or deep saucepan and pour dry white wine (100-150 ml). Simmer under closed lid on low heat for 20 minutes.
Serve with new potatoes. Here's a seashell I chose to cook SERENA!
B the incision.
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