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Turkey with creamed leeks




Turkey breast

350 grams


6 unit


3 unit

Vegetable broth

1 liter

Smoked scamorza cheese

120 grams

Fresh sage

10 leafs

Wheat flour bread

4 slices


to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste


1 sprig

second courses from Italy

Turkey with creamed leeks

Turkey with creamed leeks

with meat with gluten with lactose high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Turkey with creamed leeks

turkey rolls with smoked cheese and sage, with creamed leeks and potatoes.

Turkey with creamed leeks step 1

step 1

For the leek veloute: heated in a pot a little oil. Wash the leeks, cut into thin slices, pour into the pot and fry over a low flame.

Turkey with creamed leeks step 2

step 2

Meanwhile peel the potatoes, cut them into very thin slices and add to pot. Cover with vegetable broth in which it was added saffron and simmer over very low flame for about an hour.

Turkey with creamed leeks step 3

step 3

When the potatoes are well cooked, turn off the heat and blend it all with an immersion blender. Cook for another 5 minutes, add the chopped fresh parsley and a pinch of pepper.

Turkey with creamed leeks step 4

step 4

For turkey rolls: Cut the meat into three / four slices and stuffed with smoked cheese and dried sage, savory and roll. Fry the rolls with oil over high heat.

Turkey with creamed leeks step 5

step 5

Finish cooking in the oven for 8 minutes. Serve the rolls on a bed of creamed leeks, with croutons, a sprig of parsley and a sprinkling of sesame seeds.

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