Shredded quinces

Name: Shredded quinces
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Quinces (about 175 g each); 3 TABLESPOONS Olive oil; 150 g cherry tomatoes; 1 Onion; 6 Stem(s) Thyme; 500 g Pork escalope; 200 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Meat broth; 300 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp grated nutmeg

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Quinces (about 175 g each)
3 TABLESPOONS Olive oil
150 g cherry tomatoes
1 Onion
6 Stem(s) Thyme
500 g Pork escalope
200 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Meat broth
300 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp grated nutmeg

Directions

1
Wash and quarter the quinces and cut out the core. Peel the quinces and cut the flesh into thin strips. Heat 2 tbsp. oil and 100 ml water in a saucepan. Cover the quince strips and steam for about 15 minutes, turning occasionally.
2
Wash the tomatoes. Peel and finely chop the onion. Wash the thyme, dab dry, pluck the leaves from the stems. Wash the meat, dab dry and cut into strips. Prepare pasta in boiling salted water according to package instructions.
3
Heat 1 tablespoon of oil in a frying pan. Brown the meat in it in portions. Put all the meat back into the pan. Season with salt and pepper. Add the onion, tomatoes and thyme, except for a little for sprinkling, and fry for about 2 minutes.
4
Add stock, cream and quince with liquid, bring to the boil. Stir in sauce thickener and bring sauce to the boil once. Season to taste with salt, pepper and a little nutmeg. Sprinkle with remaining thyme and serve with the noodles.