Linguine with braised vegetables and pork

Name: Linguine with braised vegetables and pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Celeriac; 300 g Leeks (leek); 2 small red onions; 300 g Kasseler salmon; 250 g pre-cooked vacuum-packed chestnuts; 300 g Linguine Noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper from the mill; 200 ml Vegetable broth; 1-2 TEASPOONS Sauce thickener; 1/2 Bed of garden cress; 50 g Parmesan cheese

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Celeriac
300 g Leeks (leek)
2 small red onions
300 g Kasseler salmon
250 g pre-cooked vacuum-packed chestnuts
300 g Linguine Noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper from the mill
200 ml Vegetable broth
1-2 TEASPOONS Sauce thickener
1/2 Bed of garden cress
50 g Parmesan cheese

Directions

1
Clean, wash and dice the celery. Clean, wash and cut leek into rings. Peel onions and cut into slices. Dab the smoked pork dry and cut into cubes. Take the chestnuts out of the package and crumble a little.
2
Prepare the pasta in boiling salted water according to the instructions on the packet.
3
In the meantime heat the oil in a large pan. Fry the cured pork, celery and chestnuts for approx. 3 minutes, turning until golden brown. Add leek and onions. Season with salt and pepper. Add stock and simmer covered for about 5 minutes.
4
Stir in the sauce thickener. Drain the pasta, collecting approx. 100 ml of cooking water. Pour pasta with measured cooking water into the pan. Fold in, season to taste with salt and pepper. Arrange noodles and braised vegetables on plates.
5
Cut the cress from the bed, slice the parmesan. Garnish pasta with cress and parmesan.