Serves 4: 400 g fettuccine salt 350 g turkey breast 1 bunch of leek onions chili 1 small tin tomato purree pepper 250 g Sauce Hollandaise (ready for cooking) 200 g grated cheese 200 g chreme fraiche preparation: Cook noodles "al dente". Cut turkey breast in slices, leek onions in rings. Roast turkey breast and leek onions in oil, add tomato purree. Season with salt and pepper. Arrange noodles in nests on a baking tin, strew the half of the grated cheese on the top, spoon tomato sauce over the noodles. Stir sauce hollandaise and creme fraiche, spoon over the tomatoe sauce and strew the rest of grated cheese on the top. Gratinate in the pre- heated oven at 220 C for 30 minutes. recipe by Christiane FranzBack to the list of our recipes