Turkey paupiettes with chestnuts and potatoes

09682 TURKEY ROLLS with CHESTNUTS and potatoes INGREDIENTS for 4 PERSONS 4 thin slices of Turkey Breast, 8 thin slices of bacon, 8 leaves of cabbage, leek, 1 soup, 1 glass of dry white wine, olive oil, salt and pepper.

For the garnish: American potatoes, 16 2 Brussels sprouts, Brown 16, 1 teaspoon cornstarch, 2 tablespoons soy sauce, vegetable broth, olive oil.

Lay the slices of Turkey on the work surface and lightly with a meat mallet appiattitele, being careful not to break them.

Lean over the slices of bacon and farcitele from the leaves of cabbage deprived of Central Coast and cut into thin strips.

Roll up the slices of Turkey to wrap and wrap around each a slice of bacon; for security you can also secure with a toothpick, which then eliminate.

Fry the rolls in a pan on all sides with a knob of butter and three tablespoons of oil; Meanwhile cut the Leek in half lengthwise and enjoy them.

Scottatelo for a few seconds in boiling salted water and divide them into long thin wires.

Wet then the rolls with the wine, let it evaporate and continue cooking over low heat for about 20 minutes, basting with a few tbsp of boiling broth.

When cooked, add salt and pepper, tied with wire rolls of Leek and keep them warm.

Practiced on a Brown engraved all around with a sharp knife, heat in boiling water until they open, and sgusciateli.

Scalded in plenty of boiling salted water, separately, even the Brussels sprouts and American potatoes cut into pieces.

Together potatoes, Brussels sprouts and chestnuts in a pan and let them cook for a few seconds with a little olive oil.

Continue cooking over low heat, with the lid, basting occasionally with a few tbsp of boiling broth, as long as everything will be moved.

Add the cornstarch dissolved in soy sauce and stir carefully until slightly thickened bottom.

Well hot rolls served with garnish.