Ricotta is not often added to turkey rolls, and in vain. Firstly, it gives the dish a delicate creamy taste. And secondly, it perfectly binds the vegetable filling so that nothing falls apart. For completeness, I suggest making a crispy breading as well!
Ingredients
- Turkey Breast - 500 g
- Breadcrumbs - 100 g
- Ricotta - 140 g
- Cherry tomatoes - 100 g
- Basil - 6 leaves
- Bell pepper - 1 piece
- Chili pepper - 2 pieces
- Spices and seasonings - 2 tsp.
- Chicken eggs - 1 piece
Step-by-step cooking recipe
Spread out the breast and beat it off. Rub it with spices.
Finely chop the basil, pepper, chili and cherry. Mix everything with the ricotta and put it on the turkey.
Roll up a tight roll, brush with beaten egg and sprinkle with crackers.
Bake the roll in the oven at 180 degrees for about 45 minutes.
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