Lime lemimbimbca, risotto and fried tomato

Name: lime lemimbimbca, risotto and fried tomato
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 280 g turkey breast à la minute; 70 g parma ham; 10 g fresh Italian spice mix container of 20 g; 1 onion; 6 el traditional olive oil; 300 g risotto rice bag of 500 g; 1 liter chicken broth from tablet; 2 Scale Tasty vine tomato

Saltimbocca of turkey with parma ham, baked tastytomatom tomatoes and risotto.

Ingredients

Directions

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.
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.
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.
Heat the oil in a thick-bottomed pan. Fry the onion for 3 minutes on low heat. Add the herbs and rice.
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.
In the meantime, heat the oil in a frying pan and fry the turkey rolls in 15 min. Around golden brown and done.
Meanwhile, cut the tomatoes into quarters. Heat the rest of the oil in a skillet and bake for 5 minutes. Scoop regularly.
Serve with the risotto and the saltimbocca. Yummy! .