Sunday, 24 January 2016
(Serves 4, though somehow we managed to eat it between two of us. Oops!)
400 g fresh spätzle (dry spätzle, fresh/dry tagliatelle or orechiette)
500 g pork, cut into strips
350 g mushrooms
1 medium onion
2 garlic cloves
1 celery stick
2 tbsp chopped fresh celery leaves (optional)
freshly ground black pepper
150 ml whipping cream
1 tsp flour
100 ml milk or cold water
extra virgin olive oil
1. Slice or quarter the mushrooms. Chop the onion, garlic, celery and celery leaves. Wash, quarter and cube the apple.
2. Heat oil in two pans. Add the meat and apple to one pan and the onion, garlic, celery and mushrooms to the other.
4. When cooked combine in one pan, add the cream and bring to the boil. Add the flour milk/water mix. Now add the fresh/cooked spätzle or other pasta.
5. Heat through. The served in warmed plates accompanied by a leafy salad.