Escalope de dinde farcie et roulée au lard
- 400 g Turkey escalope
- 200 g Gorgonzola cheese, chopped into small pieces
- Basil leaves
- 250 g Bacon
- 20 g Butter
- Freshly ground pepper
Preheat the grill in the Standard position for 10 minutes at the medium level, keep the lid closed.
Get all of the ingredients ready.
Carefully slice open the turkey escalope with a sharp knife. Cover with butter, gorgonzola and basil. Carefully roll the escalope together so that nothing falls out. Wrap the meat with the bacon.
Melt the butter in the preheated Aroma Pan and add the turkey rolls. Cook the meat at 160 °C for approximately 40 minutes until the bacon is a nice colour.