250 g tortellini, Salt, 4 tblsp. olive oil, 300 g turkey cutlet, 11 tblsp. sherry, 3 tblsp. soy sauce, Pepper, 1 bunch spring onions, 8 cherry tomatoes, 1 clove garlic, 150 g oyster mushrooms, 1 bunch parsley, 200 g cream, Salt, 1 tsp. butter, 200 g grated Gouda, 5 tblsp. sherry
1. Add two tblsp. olive oil to a pot of boiling salted water, and cook the tortellini in it for about ten minutes until al dente. Then cool quickly under cold water and drain well.
2. Wash the turkey cutlet, pat dry, and cut into thin strips. Stir together six tblsp. of the sherry, the soy sauce, and the pepper, and marinate the meat in it, covered, for about 15 minutes.
3. Trim and wash the spring onions and cut diagonally into small pieces. Wash the cherry tomatoes and cut them in half. Peel the garlic and slice finely. Trim the oyster mushrooms and cut roughly into pieces. Wash the parsley, pat dry and chop finely. Heat the rest of the olive oil in the roaster on the stovetop, remove the turkey strips from the marinade and brown them in it lightly. Add the spring onions and garlic and sauté until transparent, then add the pieces of cherry tomato. Pour in the cream and the marinade and add the oyster mushrooms, then simmer at low heat for about two minutes.
4. Finally, season to taste with salt and pepper, and stir in the parsley. Remove the turkey strips and the mushroom sauce from the roaster. Clean the roaster, then grease it with the butter. Layer 2/3 of the tortellini in it, then distribute the sauce and the turkey strips on top of it. Cover with the rest of the noodles. Place the lid on the roaster, pour the rest of the sherry into the Saft-O-Matic, and bake the casserole in a preheated 180 degrees oven for about 20 minutes.
5. Finally, remove the lid, sprinkle the cheese over the casserole, and bake for about ten minutes until golden brown.
Cheese used for gratinating should always have a certain fat content (about 40%). Otherwise it would be too dry, would not run properly, and would burn too quickly.
