(approx. 50 min) Peel the onion, clean the fennel, cut both into fine cubes and sauté in hot olive oil until translucent*. Then add the tender wheat, sauté briefly, pour in vegetable soup, season with salt and pepper. Before all the liquid is absorbed, stir in the peas, keep warm and fold in the Parmesan before serving.
Season turkey cutlets with pepper and salt, spread with Paradeis pulp and top with ham. Rub thyme over top, cover with cheese, roll up and tie crosswise with twine.
Season turkey roulade with pepper, cook in hot olive oil, add rosemary sprigs and pour in brown chicken stock. Cook in the stove at 175 degrees for 18 to 20 minutes. Cook the tomatoes for the last five minutes.
Remove the string from the roulade, drain the sauce and season.
Pour sauce as a mirror on a flat plate. Cut the roulade into diagonal slices, place them on the sauce and arrange the tomatoes on top. Fill risotto into a coffee cup, press it smoothly and turn it out beside it, garnish with thyme.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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