Turkey rolls with rice pilaf

Private breast slices of succulent, slightly appiattitele part with the meat Pounder and sprinkle them with a little salt and pepper, then, work the butter (less one) with a fork to make it creamy consistency, add two cloves of finely minced garlic and blend thoroughly.

Divide the mixture into four pieces and place in the center of the breast slices; roll up each slice of topside and wrap each roulade with two slices of bacon that will stop with a toothpick.

Place the remaining knob of butter in a medium saucepan and heat; when butter is melted, add the rolls and let them cook for 2-3 minutes, turning them until they moderate heat on every hand, then moisten with the white wine, cover the Pan and continue cooking for 30 minutes to heat gently, making sure to turn every so often and add a few spoonful of water.

Meanwhile, prepare the rice pilaf: finely slice the onion and put it in a baking dish with olive oil; let it Brown on fire sweet heat for 4-5 minutes; when it is dried, add the rice pilaf and let stand for 2-3 minutes in the sauce, stirring constantly; then sprinkle with hot broth and sprinkle with ground pepper.

Cook the rice for 5 minutes, from the time when the stock comes to a boil; then cover the dish with a sheet of aluminum foil and put it in the oven already warm (220 degrees) for 20 minutes.

When finished, remove the rice from the oven, remove the beans with a fork and transfer it to the bottom of a dish.

lie down on the rolls (which you have removed the skewers), moisten with broth and serve.