Turkey Saltimbocca

Ingredients

• 600 g frozen peas
• 200 g waxy potatoes
• Salt
• 300 ml Vegetable broth
• 1 sprig mint
• 1 sprig basil
• 1 tbsp tahini
• 2 tbsp olive oil
• 600 g turkey cutlets (4 cutlets)
• 2 slices Parma ham
• 4 Sage leaves
• Pepper
• 75 ml white wine

Instructions

1. 1.

   Let peas thaw. Wash potatoes and cook in boiling salted water for about 25 minutes.

2. 2.

   Meanwhile bring vegetable broth to a boil, add peas, mint, and basil. Simmer covered for 5 minutes. Remove peas from the broth and puree with some broth.

3. 3.

   Drain potatoes, let cool slightly, peel, and press. Mix pea puree, tahini paste, and 1 tbsp olive oil together. Add enough broth to create a thick purée. Season with salt and keep warm.

4. 4.

   Rinse cutlets, pat dry, and gently pound flat. Halve ham slices, wash sage leaves, shake off excess moisture. Top each cutlet with one sage leaf and half a ham slice. Fold over and secure with wooden skewers.

5. 5.

   Heat remaining oil in a pan and brown the cutlets for 2–3 minutes on each side, seasoning with salt and pepper. Remove from pan and keep warm covered. Deglaze the pan with wine and reduce slightly. Place cutlets back into the sauce, adjust seasoning, and serve with sauce and pea purée.