Randennudeln mit Schweinsplätzli

Beetroot Noodles with Pork and Cream Sauce

Pane-Bistecca

I had made noodles from the leftover pasta dough from the Heart Ravioli, and this evening I made beetroot noodles with pork and cream sauce.

I also had a piece of pork, which I sliced very thinly and seasoned well and served as kind of a schnitzel. For the sauce, I simply opened my fridge and took out everything I had left. It was a delicious and original meal!

Prep time

25 min

Cooking time

40 min

Portions

Total time

1 h 5 min

Ingredients

120 g fresh Noodles
250 g pork scallops, thinly sliced
Salt and Pepper
Paprika
Chili Powder
Rosemary

Sauce

3 slices of bacon, chopped
1 red onion, chopped
2 cloves of garlic, chopped
1 red capsicum, finely chopped
100 ml White Wine
50 ml Cream
Salt and Pepper
Paprika
Italian Herbs
Chili Powder

Instructions

Step 1

Flatten the cutlets and season well on both sides. Heat a little oil in a shallow pan and fry the escallops on both sides.

Step 2

Heat a little oil in a pan and fry the onion, garlic, bacon and capsicum. Season well!

Step 3

Deglaze with the wine and reduce slightly. Then add the cream and season if necessary.

Step 4

Meanwhile, bring salted water to the boil and cook the pasta in it for approx. 6-8 minutes until al dente.

Step 5

Mix the pasta into the sauce, place the meat on a plate and serve both.

Notes

Delicious!

Randennudeln mit Schweinsplätzli