|
Polenta: Mix well in a pot beef stock, olive oil, salt,
slightly from oregano and nutmeg. Bring to a boil and add polenta. Cook
until polenta is tender, stirring regularly. Stir in egg.
Press polenta into an oiled baking dish and allow to cool down.
Spice trukey slices with salt and pepper. Cut mozzarella into 12 pieces,
place them on turkey cutlets and roll up. Heat oil in a pan, add trukey
rolls and fry them all around. Add zucchini stripes and fry them on both
sides, spice with salt.
Thread the turkey rolls alternating with zucchini stripes on skewers and
keep warm.
Remove polenta out of baking dish, cut into portions and fry them
crisply.
Serve brochettes with polenta and some gravy. |
|