4 Vine-ripened or heirloom tomatoes, seeded and diced into 1/4-inch cubes
1 Small red onion, peeled and finely chopped
1/3 c fresh basil leaves, finely chopped
1 Small clove garlic, peeled and finely chopped
1/2 c red wine or balsamic vinegar
1/2 c olive oil
Salt and freshly ground black pepper To Taste
2 tbsp olive oil
3 Cloves garlic, peeled and slivered
2 Bunches broccoli rabe, cleaned
Salt and pepper to taste To Taste
8 Slices LOW-SALT COOKED BREAST OF TURKEY, sliced into 1/4-inch thick slices
8 Slices low-fat Mozzarella cheese
1 lb linguine
Mix all ingredients together. Cover and hold for service.
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add garlic, cook 1 minute or until translucent.
Add rabe and cook until al dente, about 4 minutes. Season with salt and pepper. Remove and set aside.
Lay each slice turkey breast flat, add 2 slices cheese and approximately 3 spears rabe. Tightly roll turkey. Place on greased sheet pan, seam side down.
Repeat for remaining 7 roulades.
Bake in preheated oven for 8-10 minutes until heated through. Set aside and keep warm.
Meanwhile, prepare linguini per directions.
Divide linguini onto 4 heated dinner plates. Place 2 roulades on linguini and then ladle each with 1/2 cup tomato fresco.