Turkey rolls with spinach and Parmigiano and basmati rice

Ingredients

For 1 serving

• Turkey breast160 g
• Spinach150 g
• Parmigiano Reggiano15 g
• Extra virgin olive oil1 tablespoon
• White wine30 ml
• Basmati rice50 g
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

Method

1. Rinse the basmati rice and cook it in plenty of boiling salted water for 10–12 minutes, until tender but separate; drain.
2. Meanwhile wash the spinach and cook it in a pan over medium heat with the water clinging to the leaves for 2–3 minutes, until wilted; squeeze it well, chop it and mix with the grated Parmigiano Reggiano, salt and pepper.
3. Cut the turkey breast into 3–4 thin slices and pound them lightly. Spread the spinach filling over each, roll them up and secure with a cocktail stick.
4. Heat the oil in a frying pan over medium heat and brown the rolls for 4–5 minutes, turning, until golden on all sides.
5. Deglaze with the white wine, cover and cook over low heat for 8–10 minutes, until the meat is cooked and the pan juices have reduced.
6. Remove the cocktail sticks and serve the rolls with their juices next to the basmati rice.