Pasta dishes are always a good idea!
Prepare the pasta in salted water. For the sauce, chop the onion, sauté, extinguish with white wine and mash. Add pepper, herb vinegar and whipping cream, simmer and lightly mash again. Then add a piece of butter, pitted and chopped olives and a little bit of olive juice. Cut the turkey cutlet into four pieces, plate, season with salt, season with pepper, roll up the pieces, attach with toothpicks and roast in olive oil. Arrange the escalope rolls and the pasta on the sauce and garnish with fresh basil.
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