Pasta dishes are just always delicious!
For the filling, clean, rinse and dry the carrot, green onion and zucchini. Cut everything into very small cubes. Peel the shallots and the garlic clove. Finely chop one shallot, chop the rest coarsely and set aside.
2. clean the soup vegetables for the sauce, rinse, finely dice and set aside.
3. sauté the vegetables for the filling in hot butter. Finely dice the ham and white bread and add to the vegetable form, mix and remove from the stove after 3-4 minutes.
4. preheat the electric stove to 200 °C.
5. add the thyme leaves from half of the sprigs with the egg yolks to the bread-vegetable mixture, season with salt and season with pepper. Rinse and dry the turkey meat, season heartily with salt, season with bell pepper and rub with paprika powder. Spread the mixture on the meat.
Leave a margin of 1.5 cm all around. Roll up the meat from the narrow side. Wrap with spaghetti.
Heat the clarified butter in a roasting pan and brown the meat all over. Add remaining shallots and soup vegetables, fry briefly. Pour the clear soup and about 100 ml of wine, add the remaining thyme sprigs. Cook the meat with the lid on for about 60 minutes (gas mark 3). In between, baste with gravy.
Finish the last 20 minutes without the lid.
Cook the pasta in boiling salted water until al dente.
8. meat from the roaster
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