Pasta with pork pepper

Name: Pasta with pork pepper
Yield: 4
Ingredients: 1 Carrot; 1 small stick of leek (leek); 1 Onion; 4 TABLESPOONS Oil; 800 g finely diced pork goulash; 2 TABLESPOONS Tomato paste; 265 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1/4 l dry red wine; 1/2 l clear broth (instant); 1 Bay leaf; 2 Eggs (size M); 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 Carrot
1 small stick of leek (leek)
1 Onion
4 TABLESPOONS Oil
800 g finely diced pork goulash
2 TABLESPOONS Tomato paste
265 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1/4 l dry red wine
1/2 l clear broth (instant)
1 Bay leaf
2 Eggs (size M)
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Clean, wash and finely dice the carrot and leek. Peel and finely dice the onion. Heat 3 tablespoons of oil in a casserole and fry the meat in it thoroughly. Add the onions, leek and carrots and fry briefly. Stir in tomato paste and 1 heaped tablespoon of flour and season with salt, pepper and thyme. Deglaze with red wine and stock. Add bay leaf, bring to the boil, cover and stew at low heat for about 3 hours. Stir from time to time. The pork pepper is good when the meat falls apart. Meanwhile, for the spots, put the remaining flour and 1/2 teaspoon of salt in a bowl and make a depression. Place the eggs, remaining oil and about 5 tablespoons of cold water in the hollow and knead from the middle to a smooth dough. Roll out the dough thinly on a floured work surface. Cut into rhombs or squares with a dough wheel. Put the patties in plenty of boiling salted water and boil them for about 4 minutes until they are bubbling. Pour onto a sieve, rinse briefly under cold water and drain. Season to taste with salt and pepper and arrange on plates together with the spots. Serve garnished with parsley
2
(Corrected 11/12/96)
3
Tableware: Zeller Keramik
4
Glass: Verriere d`Arces