Paccheri with mushroom sauce
12 recipes
Turkey roll
ingredients
servings
10
White wine
to taste
Tomato paste
to taste
Provolone cheese
8 slices
Nutmeg
to taste
Black pepper
to taste
Iodized salt
to taste
Parsley
1 spoon
Spinach
300 grams
Garlic
1 wedge
Champignon mushrooms
250 grams
Turkey breast
500 grams
Shortcrust pastry
1 unit
second courses from Italy
Turkey roll
Turkey roll
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
turkey breast roll with pate mushrooms, spinach and cheese
preparation
step 1
First, prepare the mushrooms. If you use dried ones, keep them to soak for a few hours before proceeding with the preparation. If you use fresh ones, clean them thoroughly and cut into slices.
step 2
If you use ready-made natural, drain and wash them under running water.
step 3
In all 3 cases, after they have been cleaned, we put in a pan a bit 'of water (same amount that you will use if it were oil) and let's boil.
step 4
So let's add the chopped garlic and once wilted, add the mushrooms, parsley and a pinch of salt. Add water if necessary and deglaze with white wine.
step 5
When the mushrooms are ready, let's put them aside and let them cool.
step 6
Meanwhile, prepare the spinach, cooking them together in a bit 'of salt, nutmeg, pepper and tomato concentrate. Let dry the water while baking, crushing them to make it come out.
step 7
At this point we take the mushrooms and frulliamoli with a mixer to obtain a paste.
step 8
We turn on the oven to 180 degrees. Roll out the pastry crust, preferably rectangular, and spalmiamoci over the pate of fungi.
step 9
Now we cover the entire surface with the turkey breast (raw). We add a bit 'of salt and nutmeg.
step 10
Recall the turkey with a layer of spinach and finally cover with the provolone cheese or sweet cheese to melt.
step 11
All we rolled up, bathe the area with a little 'oil, put on a baking sheet and punzecchiamo thoroughly with a fork.
step 12
Also advisable to drill a large hole a finger upward to facilitate the evaporation of liquids.
step 13
Bake for about half an hour, let cool to a lukewarm temperature and serve.
