Provided By: Chef Walter Staib of City Tavern
Turkey Roulade
Ingredients:
8 slices Low fat low salt cooked Breast of Turkey, sliced into ¼-inch-thick slices
8 slices low fat mozzarella cheese
2 Bunches Broc Raab, cleaned
3 cloves garlic, slivered
2 Tbls Olive oil
Salt and pepper to taste
1 recipe Tomato Fresco
1lb cooked linguine
Directions:
Preheat the oven to 400°f.
1. Heat large skillet over med heat, add garlic, cook 1 minute until translucent, and Raab and cook until al dente about 4 minutes, season with salt and pepper, remove and set aside.
2. Lay turkey breast flat, add 2 slices cheese and approximately 3 spears Raab and roll turkey, place on greased sheet pan, seam side down, repeat for remaining 7 roulades.
3. Bake in oven for 8-10 minutes until heated through. Set aside and keep warm.
4. Prepare linguini as per directions.
5. Divide linguini onto 4 plates top with 2 roulades on each plate and then top with ½ cup tomato fresco.
Tomato Fresco
Ingredients:
Olive oil
4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
1 small red onion, peeled and finely chopped
About 1/3 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/2 cup red wine or balsamic vinegar
1/2 cup olive oil, sunflower oil, or walnut oil
Salt
Freshly ground black pepper
Directions:
Mix all ingredients together
