CREAMY PARTY PASTA
Krämig festpasta
Easy to make and luxurious - perfect weekend food or for anytime when you're in a hurry and need to get food on the table in a rush!
Serves 4
1 small fillet of pork, approx 14 oz
½ tablespoon soy sauce
approx 5 oz bacon
7 oz chanterelles
2 tablespoons butter or margarine
1 teaspoon salt
some pepper
0.8 cup cream, 15% fat or the like
1 tablespoon flour
2 tablespoons concentrated veal fond
1.6 cups pan juice and water
½ teaspoon dried thyme
2 tablespoons chopped parsley
For serving:
14 oz tagliatelle or some other pasta you like
Shred the pork fillet and mix with soy sauce. Shred the bacon and trim the mushrooms. Fry the bacon and chanterelles in the fat. Brown the fillet, little by little, rinse the pan with water between each and reserve the pan juice each time (should be 1.6 cups).
Transfer the meat to a pot. Mix cream and flour and pour this over. Add veal fond, the reserved pan juice and thyme. Simmer for 5 minutes while stirring. Add bacon and chantarelles.
Boil the pasta. Serve the pork mix with the pasta or mix it all in a bowl and sprinkle with parsley. A tossed green salad with tomatoes is lovely to serve with this pasta dish.
Enjoy!
Bella
Krämig festpasta
Easy to make and luxurious - perfect weekend food or for anytime when you're in a hurry and need to get food on the table in a rush!
Serves 4
1 small fillet of pork, approx 14 oz
½ tablespoon soy sauce
approx 5 oz bacon
7 oz chanterelles
2 tablespoons butter or margarine
1 teaspoon salt
some pepper
0.8 cup cream, 15% fat or the like
1 tablespoon flour
2 tablespoons concentrated veal fond
1.6 cups pan juice and water
½ teaspoon dried thyme
2 tablespoons chopped parsley
For serving:
14 oz tagliatelle or some other pasta you like
Shred the pork fillet and mix with soy sauce. Shred the bacon and trim the mushrooms. Fry the bacon and chanterelles in the fat. Brown the fillet, little by little, rinse the pan with water between each and reserve the pan juice each time (should be 1.6 cups).
Transfer the meat to a pot. Mix cream and flour and pour this over. Add veal fond, the reserved pan juice and thyme. Simmer for 5 minutes while stirring. Add bacon and chantarelles.
Boil the pasta. Serve the pork mix with the pasta or mix it all in a bowl and sprinkle with parsley. A tossed green salad with tomatoes is lovely to serve with this pasta dish.
Enjoy!
Bella
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