Rolled escalope (mozzarella, tomatoes, basil)

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Rolled escalope (mozzarella, tomatoes, basil)

Rolled escalope (mozzarella, tomatoes, basil)

Number of people

2 very thin turkey cutlets (flattened by your butcher)

1 scoop of mozzarella (175 g)

2 thin slices of smoked bacon

1 jar of dried tomato (you will need at least 6)

1 glass of dry white wine

1 bunch of fresh basil

1 can of double tomato paste (12 cl)

1 clove of garlic

Butter and olive oil



Preparation: 15 min
Cooking time: 15 min
Step 1
1) Turn on the oven at 210°, thermostat 7.
Step 2
2) Brown the cutlets on one side only, about 5 min, in a frying pan with a knob of butter and a drizzle of olive oil.
Step 3
The cutlets must be golden brown on the pan side and still pink on the outside.
Step 4
3) Remove the cutlets (and place them flat on a plate) and leave the pan on the stove. Add the slices of smoked bacon and grill them well on each side for about 5 min.
Step 5
4) Remove the smoked bacon from the pan and pour in the glass of white wine to deglaze. Let the wine evaporate by half over low heat.
Step 6
5) Add 3/4 of the tomato concentrate. Reduce over low heat 3 min. Season with salt and pepper and set aside.
Step 7
6) On each escalope, on the pink side, spread the rest of the tomato paste. Slice the mozzarella as if on a slice of bread, then 3 dried tomatoes per escalope, then a few basil leaves. Finally, add the smoked bacon.
Step 8
7) Gently roll up each escalope and close with a toothpick through the roll.
Step 9
8) Place the tomato and white wine reduction in the bottom of a gratin dish.
Step 10
9) Chop the garlic and add to the bottom of the dish.
Step 11
10) Arrange the 2 rolls on the sauce.
Step 12
11) Add a spoonful of olive oil on each roll, pepper and salt.
Step 13
12) Put in the oven for 15 minutes (the mozzarella must be melted).
Author's note
Serve with fresh tagliatelle.

I add my grain of salt

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