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Steamed Turkey Breast with Ricotta, Spinach and Walnut Filling
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- 150 g fresh spinach leaves, rinsed (see tip)
- 1 garlic clove
- 10 g Parmesan cheese, cut in pieces (2 cm)
- 50 g walnut halves
- 6 fresh basil leaves
- 125 g ricotta cheese
- ½ tsp fine sea salt
- ⅛ tsp ground black pepper
- 700 - 800 g turkey breast, skin on, boned and rolled
- 6 - 9 slices Parma ham
- 1300 g water
- per 1 portion
- 2103 kJ / 504 kcal
- 57 g
- 2 g
- 29 g
- Saturated Fat
- 11 g
- 1143 mg