How to make
Pound the turkey steaks lightly. Season them with salt and black pepper.
Beat two eggs with a wire whisk and add 0.7 oz (20 g) of grated parmesan.
Heat 2 tbsp. of olive oil and fry an omelette. Cut the omelette into 3 strips.
Place a piece of omelette and a slice of bacon in the middle of each steak. Roll them up and set them in place with a toothpick.
Heat a cup of olive oil in a pan. Throw in garlic cloves and rosemary sprig. Fry the roulades on all sides briefly and pour the white wine over them.
Pour in 3 1/3 tbsp (50 ml) of warm water, cover the pot and cook the turkey rolls for 20 minutes or until they remain in fat.
Boil 1.1 lb (500 g) of potatoes. Peel them and puree them while they're still warm. Put a lump of butter in the warm puree and pour 2/5 cup (100 ml) of milk.
Stir vigorously with a fork, until the puree becomes fluffy. Never beat mashed potatoes with a mixer. It becomes like glue.
Put the mashed potatoes in a suitable serving dish and arrange the turkey rolls on top.
Pour the fat from frying over the turkey, egg and bacon rolls with mashed potatoes. Serve the dish warm.
Enjoy!
