Involtini with Pesto Filling

Tender from the roll: turkey roulades with a filling of herbs & garlic.

Tenderize cutlets: rinse cooled meat, rub dry. Place cutlets one by one in a freezer bag and pound tenderly flat using a stockpot. Peel shallots and cut into fine cubes.

Cook the pesto: Rinse kitchen herbs, shake dry, pluck off leaves. Set aside a few leaves for garnish. Peel garlic and grind in electric all purpose blender together with pine nuts, herbs, parmesan and 7-8 tbsp olive oil. season with pepper.

Fill involtini & roast: lay turkey cutlets end to end on surface. Season with salt and pepper. Brush surface with pesto, roll meat into roulades and pin with wooden skewers. Heat remaining oil in a large frying pan, roast rolls in it all around at low temperature in 15 min.

Cook the sauce: Halfway through cooking, add shallots to skillet, sauté briefly. Add white wine and mascarpone, finish cooking the rolls. Arrange involtini on plates, season sauce with salt, pepper and juice of one lemon and pour over rolls. Garnish with remaining herbs.

to our beef rolls they are smaller and finer, therefore have a shorter cooking time.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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