For everyone to understand, a roti is simply a round piece of stuffed meat. So with that definition, you can easily understand the magnificence of possibilities that arise when you want to cook it. But the reality is that The easiest thing is to go to a trusted butcher or poultry farmer and buy ready-made roti, so the only concern will be making a good sauce.
Roti is not stuffed turkey (or chicken), but a type of cold meat that is prepared by leaving the breasts of the birds out and generally putting their minced meat inside and then the spices that everyone – or every butcher – wishes for. It is then wrapped very tightly and tightened with netting so that it stacks perfectly. Their cooking will generally be in the oven, but many times they are bought already cooked in the absence of a final temperature boost.
So this recipe can be made perfectly with a bought roti Or you can make a homemade chicken or turkey roll if you want everything to be 100% homemade.
The preparation of leek sauce is extremely simple. In Spain, béchamel is used in many recipes such as croquettes, cauliflower with béchamel or creamed spinach, and this sauce is nothing but a bechamel with leeks, with some garlic and parsley as well. A very tasty mixture that can be perfect to finish a lasagna or pasta dish, but also to combine it with other vegetables, meat or even fish.
You just need to slowly fry the white part of the leek, together with a little olive oil, salt, garlic and parsley. And later it will be the turn to add the flour, cook for a few minutes and then the whole milk. A good kick of black pepper at the end will be helpful.
Roti with leek sauce
Small pre-baked turkey roti, 1 unit
olive oil, 4 tbsp
Garlic clove, 1 unit
chopped parsley, 3 tbsp
Leeks, 2 units
Ground black pepper, 1/2 teaspoon
flour, 2 spoons
Whole milk, 400 ml
If the roti has not been baked before, it should be baked in the oven at 160ºC for 40 minutes. After this time, it will have to be removed from the oven and allowed to cool completely.
To make leek sauce, the first thing you need to do is remove the greenest part of the leek and also cut off the base, where the roots are. The green parts can be saved to make soup. With the help of a knife, we remove the outer layer of leeks and wash them well so that there are no traces of soil.
The step. 3
Finely chop the garlic, parsley and also the leek.
Saute the garlic with the parsley and oil in a deep pan over low heat, so that the garlic does not brown. For a few minutes it will be more than enough.
Add the chopped leek, a little salt and stir well. Cover and cook on low heat for about 10 minutes. We stir them from time to time so that the leek does not burn anywhere.
When the leeks are already very soft and somewhat caramelized, add the flour and mix well with the help of a whisk. Let it boil for a few minutes, always on low heat, and then add the milk.
Stir constantly, raise the heat and let the béchamel mix well. Season with salt and black pepper.
The turkey roti is pan-fried, on all sides, and over low heat so that it cooks inside as well. Until it turns nice and golden.
Remove the hairnet, slice the turkey roti and top with plenty of the creamy leek sauce.