Last year I made a classic (sort of) Italian dish of thin veal scallops wrapped around asparagus called Involtini.
Since I can never leave something alone I decided to make it again, but this time I wanted thin turkey scallops.
And, of course, green garlic because, well, green garlic!
Most importantly….. Yay France!
Turkey Rolls with Asparagus and Green Garlic
Total time: 45 minutes
- 4 thin slices turkey breast, about 12oz (360gr) total weight
- 8 asparagus spears, trimmed
- 4 green garlic, trimmed, cut to same length as asparagus
- 1 tsp paprika
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) Marsala
- 1/3 cup (3oz, 90ml) chicken stock
- 3 tbs fresh chives, chopped
- 2 tbs fresh marjoram leaves, chopped
- 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
- Blanch asparagus spears and green garlic in boiling water for 3 minutes, until fork tender.
- Lay the turkey cutlets flat.
- Place two asparagus spears and 1 green garlic on each and roll up.
- Tie securely with kitchen string.
- Heat oil in small, heavy pot or skillet.
- Add turkey rolls to skillet and brown lightly on all sides, sprinkle with paprika before turning.
- Add the stock, Marsala, herbs, reduce heat, cover and simmer for 15 minutes.
- To finish: Dissolve cornstarch in water.
- Remove turkey rolls to a small platter and carefully remove string.
- Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.
We went to an art fair today.
I have been missing art fairs.
When we lived in Minnesota it seemed like there was an art fair somewhere every weekend all summer long. I have never been to one here in France. There are summer music festivals and theatre festivals but I’ve never been able to find an art festival.
Naturally, it was at a chateau / vineyard:
There were ceramics:
Hand-painted silk ties:
And about 50 other artist exhibiting all sorts of beautiful things.
Of course the castle was on a hill overlooking the town:
It was wonderful….