- 4 skinless turkey breast steaks, about 140 g each
- 2¾ cups (135 g) English spinach leaves
- 1 small red capsicum, seeded and quartered
- ½ cup (125 g) ricotta cheese
- 1 egg, beaten
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons fresh white breadcrumbs
- 2 tablespoons chopped fresh basil
- pinch of freshly grated nutmeg
- salt and pepper
- 150 ml dry vermouth
- 150 ml chicken stock, preferably homemade
- 4 tablespoons crème fraîche
- 250 g thin asparagus spears
- Put each turkey steak between 2 sheets of plastic wrap and, with a rolling pin, bat them out into rough squares 5 mm thick.
- Set aside.
- Place the spinach in a large pan, with just the water clinging to the leaves after washing, cover and cook for 2 minutes or until wilted.
- Drain well, squeezing out all excess liquid, then chop finely and put into a large bowl.
- Preheat the grill.
- Arrange the capsicum quarters, skin side up, on the grill rack and grill for 6 minutes or until charred.
- Transfer to a plastic bag and seal.
- Leave until cool enough to touch, then peel and dice.
- Add the capsicum to the spinach together with the ricotta cheese, beaten egg, parmesan, breadcrumbs, basil and nutmeg.
- Season to taste.
- Mix well.
- Divide the filling among the turkey escalopes, spreading it over them evenly.
- Roll up each one, folding in the sides to enclose the filling, and secure with wooden cocktail sticks.
- Put the roulades in a frying pan or sauté pan that will hold them comfortably and pour over the vermouth and stock.
- Cover tightly and bring to the boil, then reduce the heat and simmer for 20 minutes.
- Remove the roulades from the pan and keep hot.
- Bring the cooking liquid back to the boil and boil until reduced to 150 ml.
- Stir in the crème fraîche and boil for a further 1–2 minutes or until slightly thickened.
- Adjust the seasoning to taste.
- Meanwhile, cook the asparagus in boiling water for 2–3 minutes or until just tender.
- Drain, refresh with cold water and keep warm.
- Remove and discard the cocktail sticks from the turkey roulades, then cut into neat slices.
- Serve garnished with the asparagus spears and with the sauce drizzled round.
Preparation: 30 minutes
Cooking: about 35 minutes