Salad rolls
Instructions
Beat eggs with herbs, washed and chopped Peel, a spoonful of Parmesan, salt and pepper.
With this compound, prepared two eggrolls.
Lay the slices of Turkey on a platter, add salt, pepatele and place on each half of each omelette.
Roll up the meat onto itself and attach the rolls with a toothpick.
Sauté the garlic in a pan with a tablespoon of oil.
Then remove garlic and lay the rolls, browned on all sides, add salt and pepper and sprinkle with a little wine.
Let evaporate the wine, lower the heat and cook for about 20 minutes, adding a little water if needed.
Wash and peel the salads, dry them well and keep them in the refrigerator in a food bag.
When the rolls are well cooked, let them cool and put them in the refrigerator in a closed container.
Shortly after softened the mustard powder with a teaspoon of water, stir well, add a little salt and a little at a time and stirring constantly, add the yoghurt and two tablespoons of oil; also keep the sauce in the refrigerator.
Remove the rolls from the refrigerator an hour before serving so they are not too cold and slice them up.
Put the salad on a serving dish, add the tomatoes peeled, washed and cut into segments and Peel Zucchini, washed and sliced.
Add the sliced and seasoned Salad Rolls with sauce to yoghurt.
Ingredients and dosing for 4 persons
- 4 slices of turkey breast (about 400 g)
- 2 eggs
- 1 bunch of mixed herbs
- White wine
- Grana
- 150 g of soncino salad
- 1 bunch of arugula salad
- 100 g of spinach novelli
- 6 cherry tomatoes
- 2 zucchini novelle
- Olive oil
- 1 clove of garlic
- 1 cup of yoghurt
- 1 teaspoon of mustard powder
- Salt
- Pepper