KALTBACH Recipe

Turkey involtini with Balsamic-glazed tomatoes

As is fitting with the cold winter season, the rich flavour of Le Gruyère complements dried tomatoes and Parma ham. When served with potatoes, the cheese blends the flavours together to create a particularly great-tasting dish. 

 

 

  • 200 g KALTBACH Le Gruyère
  • 4 sundried tomatoes
  • 4 turkey steaks (around 150 g each)
  • Salt, pepper
  • 8 slices of Parma ham
  • 2 tbsp. oregano leaves
  • 4 tbsp. olive oil
  • 600g new potatoes
  • 1 garlic clove
  • 4 rosemary sprigs
  • 500g cherry tomatoes
  • 1 tbsp. brown sugar
  • 50 ml balsamic vinegar
  • 150 ml chicken stock
  • 1 tbsp. dark sauce thickener
  • Also: small wooden skewers
  • Grate 100 g of the cheese. Slice the rest. Chop the dried tomatoes. Rinse the turkey steaks and pat dry. Place between foil and gently pound them flat. Season with salt and pepper. Place sliced cheese, ham, sundried tomatoes and oregano on the flattened turkey steaks, roll and secure with wooden skewers. Fry involtini in 2 tbsp. of heated oil for about 3 to 4 minutes. Remove involtini from the pan and place in an ovenproof dish (approx. 20 x 20 cm), sprinkle over grated cheese and cook in a pre-heated oven at 180°C (fan-assisted oven 160°C, gas level 3) for 25 minutes.
  • Rinse the new potatoes thoroughly and boil with their skins on for approx. 10 minutes. Peel and slice the garlic. Rinse the rosemary and pat dry. Drain the potatoes and return to the pot with the remaining oil, a pinch of salt, garlic and rosemary, and cook for another 10 minutes or so.
  • Wash the tomatoes. Melt the sugar in the pan drippings, add the tomatoes, stir to coat and remove from the pan. Deglaze with balsamic vinegar and chicken stock, thicken with sauce thickener and season to taste. Add tomatoes. Serve involtini with the potatoes and balsamic-glazed tomatoes.
  • Preparation time: approx. 1 hour (serves 4)

Recommendation

KALTBACH Le Gruyère AOP

This classic was first mentioned in records way back in 1115 and is deeply rooted in Swiss food culture. After refining in our cave for 12 months or longer, KALTBACH Le Gruyère's flavour matures completely, ensuring a long-lasting aftertaste and an appearance that’s almost as delicious as its taste, boasting a glossy patina finish.


More Information

Nutrition Facts

Per serving:

Calories 3,162 / 756
Protein 66.9 g
Fat 38.6 g
Carbohydrate 34.1 g
CE: 3.0

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KALTBACH cheese stand for an inimitable cheese experience.

Only the best cheeses are will be ages in our cave until perfection. For the cheese to develop its distinctive unique taste, it needs time, an appropriate climate and attentive care. This is the only way of ensuring a flavour that deserves the KALTBACH label.

 

We are incredibly proud of our premium cheeses, including the classic KALTBACH Le Gruyère AOP and KALTBACH Emmentaler AOP; as well as unique creations, such as KALTBACH Extra Tasty; KALTBACH Creamy & Tasty; our seasonal products KALTBACH Raclette and KALTBACH Fondue.


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