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ScandoGirl
Lime lemimbimbca, risotto and fried tomato
Saltimbocca of turkey with parma ham, baked tastytomatom tomatoes and risotto.
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Ingredients
Directions
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Place the turkey filets between cling film and flatten them with the bottom of a frying pan or the flat side of a chef's knife.
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Divide the ham over the fillets. Put a leaf of sage from the spice mix on it. Roll up the fillets and stick them with a cocktail stick.
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Chop the onion. Ris the needles of the sprigs of rosemary and remove the leaves from the sprigs of thyme, oregano and the rest of the sage. Cut fine.
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Heat the oil in a thick-bottomed pan. Fry the onion for 3 minutes on low heat. Add the herbs and rice.
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Add a dash of broth to the rice and stir until it is absorbed. Repeat until the rice is al dente. This takes about 25 minutes.
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In the meantime, heat the oil in a frying pan and fry the turkey rolls in 15 min. Around golden brown and done.
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Meanwhile, cut the tomatoes into quarters. Heat the rest of the oil in a skillet and bake for 5 minutes. Scoop regularly.
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Serve with the risotto and the saltimbocca. Yummy! .
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Nutrition
630Calories
Sodium0% DV1.410mg
Fat42% DV27g
Protein60% DV30g
Carbs21% DV64g
Fiber12% DV3g
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