Turkey rolls with wide noodles

Last Updated on October 12, 2024

Chicken meat stuffed with scrambled eggs with onions, peppers and leeks, twisted into a roll, baked until tender, served with boiled noodles in cream sauce.

Ingredients:

400 g of colored wide noodles 600 g turkey olive oil ground pepper water salt For filling: 100 g of leek 2 tbsp of leek 2 tbsp of/td> butter 1 pk red peppers 1 pk onions 2 pk eggplant

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salt For sauce: 1 tbsp butter 250 ml cream 1 pc

td>onions

fresh herbs (oregano, thyme)

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salt

Procedure:

1. Cook the noodles in boiling salted water with a little oil, stirring during cooking so they don’t stick together, drain the finished noodles and leave to drain
2. Fry the peeled finely chopped onion in melted butter, add the beaten eggs to make scrambled eggs, add the cleaned, diced peppers, cleaned, thinly sliced leeks and add a little salt
3. Remove the turkey meat, rinse, dry, cut into slices, lightly pat, salt, pepper, spread the scrambled eggs, wrap in a roll, fasten with thread, fry on all sides in hot oil and bake in a preheated oven until tender
4. In the meantime, prepare the sauce by frying the peeled finely chopped onion in the melted butter, add the cream, stir in the finely chopped herbs, add a little salt, boil briefly, add the cooked noodles and mix everything together.

Recommendation:

Slice the baked roll and serve with the noodles in the sauce.