Turkey with Ricotta

Roast 2/3 of the pine nuts, chop the basil. Mix ricotta with egg yolk, 2/3 basil, roasted pine nuts, season.

Season cutlets, fill with ricotta, roll up. Fry in clarified butter. Steam with juice of one lemon and clear soup with closed lid for about 30 minutes. Bring gravy to boil with whipping cream. Add basil and pine nuts.

For main course: turkey cutlets are sometimes too thick to roll up.

Wine recommendation (by Nikos Tavridis)

Entrée: Melon and ham leaf salad

Main course: Turkey with ricotta

Additional course: Earth apple gnocchi

Dessert: Pear and curd cream with blackberries **

Tip: Use your favorite ham – then your dish tastes twice as good!

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