Turkey rolls with onion soup

2_09318 TURKEY ROLLS with ONION SOUP INGREDIENTS for 4 PEOPLE 400 g of Turkey Breast, 40 g of grated pecorino cheese, an egg yolk, 100 g thinly sliced smoked Turkey, 250 g of canned tomatoes in pieces, 150 g spring onions, 40 g of breadcrumbs, a sprig of parsley, 4 tablespoons of olive oil, pepper, salt.

For the onion soup: 400 g of onions browned, 20 g of raisins, a sprig of parsley, a sprig of Marjoram, 30 g grated Grana, 50 ml dry white wine, 4 tablespoons of olive oil, a bit of cinnamon, black pepper, 10 g of salt.

Delete the rootlets and the outer membrane of the spring onions.

Wash, dry and mince them finely together with the smoked Turkey.

Heat 2 tablespoons oil in a large Nonstick Skillet.

Add the spring onions and the chopped Turkey and saute it 3 minutes gentle flame, stirring.

Wash, dry and chop parsley; put aside a teaspoon.

Put it in a bowl with the bread crumbs, pecorino and egg yolk.

Add salt and garnished with a sprinkling of pepper.

Add the smoked Turkey and Brown mix.

Obtained from 8 Turkey Breast into thin slices.

Delete any nerves and fat.

Place the slices between two sheets of baking paper wet.

Thin the slices with a meat tenderizer.

Spread on each slice a spoonful of filling evenly.

Roll up the slices, then linking them with kitchen Twine.

Heat the remaining oil in the pan used for the filling.

Pour the tomatoes in pieces, add salt and pepper.

Stir and Cook 10 minutes, stirring often.

Join the rolls, Cook to moderate fire, voltandoli halfway through the cooking.

Brought the flame to low and continue cooking 6 minutes.

Put soaked the raisins in warm water.

Peel, wash and dry the onions, then thickly.

Bring to a boil 2 l of water with salt.

Add the onions and boil 10 minutes.

Drain and keep warm.

Drain the raisins and wring it out thoroughly.

Wash the parsley and Marjoram and mince finely.

Heat the oil in a large Nonstick Skillet.

Add the onions and add salt.

Cover with the lid and saute 10 minutes on low flame.

Sprayed with white wine, take 3 minutes to evaporate the lively fire, stirring.

Add the raisins, parsley and chopped Marjoram.

Cook 10 minutes, stir.

Flavored with cinnamon, parmesan and a sprinkling of pepper and mix again.

Transfer the rolls to a serving dish.

Decorate with the broth and sprinkle with the chopped parsley.

Serve hot with the onion soup.