500g raw turkey breast slices
90g parma ham
500g canned whole peeled tomatoes
extra virgin olive oil, as needed
1 clove of garlic
a small bunch of sage
Beat the turkey breast slices thin with a meat mallet.
Place a slice of parma ham on each turkey slice.
Add the brie and a few small sage leaves.
Roll each turkey slice into a roulade pressing tightly with your hands.
Sauté the garlic in extra virgin olive oil in a skillet and then add the roulades.
Brown on all sides.
Crush the tomatoes with a fork. Season with salt and pepper.
Cover the skillet. Cook over medium heat for 15 minutes with a sage leaf.