- 550g turkey breast fillet, pounded thin with a meat mallet
- 1kg parma ham
- 60g brie
- 500g canned whole peeled tomatoes, blend to a smooth purée
- extra virgin olive oil, as needed
- 1 garlic clove
- a small bunch of sage
- salt, to taste
Place a slice of Parma ham on each turkey breast fillet. Add the brie and a few small sage leaves. Roll up each turkey slice into a roulade and press down tightly with your hands.
Heat a large frying pan over medium heat. Drizzle it with extra virgin olive oil. Lightly sauté the garlic and then add the roulades. Sear until brown on all sides.
Season puréed canned whole peeled tomatoes with salt and pepper. Pour into the pan with the roulades. Add the sage leaf and cook over medium heat for 15 minutes.