Shredded almonds with spaetzle

Name: Shredded almonds with spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g Almond kernels without skin; 600 g Pork escalope; 1 Onion; 1 large stick of leek (leek); 200 g Spätzle; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 ml Vegetable broth; 4 TABLESPOONS dry sherry; 200 g Whipped cream; 1 TABLESPOON Sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g Almond kernels without skin
600 g Pork escalope
1 Onion
1 large stick of leek (leek)
200 g Spätzle
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
150 ml Vegetable broth
4 TABLESPOONS dry sherry
200 g Whipped cream
1 TABLESPOON Sauce thickener

Directions

1
Coarsely chop the almonds, roast them in a pan without fat until golden brown and take them out. Dab meat dry and cut into strips. Peel and finely chop the onion. Clean and wash the leek and cut into rings.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Brown the meat in it in portions. Put the meat back into the pan. Season with salt and pepper. Add onion and leek and fry for about 2 minutes.
3
Add stock, sherry and cream, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Sprinkle with almonds. Drain the pasta and arrange on plates with the almond shreddings.