About this recipe: Fresh spinach, roasted red peppers, ricotta cheese and a touch of Parmesan together make a fantastic filling for tender turkey roulades – rolled-up breast escalopes. Braised in stock and vermouth, and served with asparagus, this makes an elegant, attractive dish for a special occasion meal.
For turkey roulades with braised peppers, make the stuffing as above but without the red peppers. Heat 2 tbsp extra virgin olive oil in a frying pan or sautépan and brown the roulades all over. Remove from the pan and set aside. Add 1 large red pepper and 1 large yellow pepper, both seeded and thickly sliced, to the pan and cook for 4–5 minutes or until beginning to soften. Add 6 garlic cloves, peeled and left whole, and 1 red onion, cut into wedges, and soften for 2 minutes. Add 2 plum tomatoes, each cut into 6 wedges, 1 tbsp chopped fresh rosemary and 12 pitted black olives and stir well to mix with the peppers and onion. Put the roulades on top of the vegetables and pour over 90 ml (3 fl oz) chicken stock or white wine. Cover and simmer for 20 minutes, turning the roulades once. Remove the cocktail sticks and cut each roulade in half diagonally. Serve on top of the braised peppers.
Compared with most other cheeses, ricotta is relatively low in fat. It is a good source of protein, calcium, and vitamins B2 and B12. Mixing bland ricotta with a little Parmesan cheese is a good way to add flavour without increasing the fat too much. * Asparagus is a rich source of many of the B vitamins, especially folate. New research suggests that folate may have a role in helping to protect against heart disease.
A, B6, B12, C, folate, niacin * B2, calcium, copper, iron, potassium, zinc * B1, E