Serves: 6 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 500g. turkey sliced cucumber 1 shallot 3-4 arugula oranges 30ml. 30ml white wine. extra virgin olive oil 2 tablespoons mustard salt pepper PROCEDURE -------------------------- Beat the turkey slices and cut them into parts of about 10x15cm.
Wash and clean the arugula leaves and spread on slices of turkey. Roll to wrap and secure them with a toothpick. Mince the shallot. Peel the oranges to live and collect the juice in a dish. Pour the oil in a saucepan, combine the shallot, season do 2 minutes on low heat, stirring. Add the rolls, let them cook 5 minutes.
Moisten with white wine and let evaporate. Add salt and pepper, cover and simmer 20 minutes, adding water if necessary. Washed, peeled and sliced cucumber. Add salt and let rest 10 minutes and transferred to a bowl. Add the drained and cut rolls into slices, the slices of oranges and rocket age.
Heat the bottom of the rolls with the orange juice. Combine the mustard and allow to thicken 4 minutes. Sprinkle the meat and serve. 
Wash and clean the arugula leaves and spread on slices of turkey. Roll to wrap and secure them with a toothpick. Mince the shallot. Peel the oranges to live and collect the juice in a dish. Pour the oil in a saucepan, combine the shallot, season do 2 minutes on low heat, stirring. Add the rolls, let them cook 5 minutes.
Moisten with white wine and let evaporate. Add salt and pepper, cover and simmer 20 minutes, adding water if necessary. Washed, peeled and sliced cucumber. Add salt and let rest 10 minutes and transferred to a bowl. Add the drained and cut rolls into slices, the slices of oranges and rocket age.
Heat the bottom of the rolls with the orange juice. Combine the mustard and allow to thicken 4 minutes. Sprinkle the meat and serve.
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