Pork neck cutlet with mushroom cream and noodles

Name: Pork neck cutlet with mushroom cream and noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Mushrooms; 250 g Herbal Siddlings; 100 g Spring onions; 4 Pork neck chops (approx. 200 g each); 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Narrow ribbon noodles (tagliatelle); 20 g Butter; 7-10 Tbsp Cayenne pepper; 1 package (200 g) Tomato sauce with chopped basil; 100 g Fresh cream

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Mushrooms
250 g Herbal Siddlings
100 g Spring onions
4 Pork neck chops (approx. 200 g each)
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Narrow ribbon noodles (tagliatelle)
20 g Butter
7-10 Tbsp Cayenne pepper
1 package (200 g) Tomato sauce with chopped basil
100 g Fresh cream

Directions

1
Clean and trim the mushrooms and, depending on size, cut them in half or into pieces. Clean and wash spring onions and cut into fine rings. Wash chops and pat dry
2
Heat the oil in a large frying pan and fry the chops in it in portions, turning them briefly and hot. Season with salt and pepper, place in an ovenproof dish and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for 8-10 minutes
3
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Add butter to the hot frying fat. Fry the mushrooms for 4-5 minutes, turning them over. Add spring onions, season with salt and cayenne pepper and pour on 250-300 ml water. Stir in tomato sauce, bring to the boil and simmer for about 5 minutes. Stir in crème fraiche. Season sauce with salt and cayenne pepper
4
Pour the pasta into a sieve, drain and arrange with the chops. Pour a little sauce over it, add the rest of the sauce