Catalan pasta dish

Ingredients for 4 servings:

• 750 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch parsley, fresh
• ½ bunch oregano, fresh
• 250 g pork schnitzel
• 3 tbsp hazelnuts
• 3 tbsp pine nuts
• Olive oil, refined or sunflower oil for frying
• 3 tsp vegetable broth, instant
• 750 ml water, approx.
• 1 tbsp tomato paste
• salt and pepper
• 2 tsp sweet paprika powder
• 300g spaghetti
• 75 g Serrano ham

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fideos con Picada

Wash and chop the tomatoes. If you want to do the work yourself, you can peel them first. To do this, score the tomatoes, pour boiling water over them, and then rinse them in cold water. The skin will then peel off somewhat. Peel and finely dice the onions and garlic. Wash and finely chop the herbs. Wash the pork escalope, pat dry, and cut into 2-3 cm strips. Roughly chop the hazelnuts. Toast these and the pine nuts in a pan. Remove or use another pan to heat the oil. Brown the meat for about 3-4 minutes. Briefly fry the onions and garlic, season with salt and pepper. Remove again, but keep as much of the fat in the pan as possible. Sauté the tomatoes in this fat. Stir in the vegetable stock (with about 3/4 l water), tomato paste, and herbs. Season with salt, pepper, and paprika. Bring everything to a boil. Break the spaghetti into pieces (about 5 cm long), add them, and stir well. Simmer for a good 10-12 minutes, stirring occasionally. Add the meat and nuts and simmer briefly again. Season with salt and pepper. Stir in the sliced ​​Serrano ham at the very end.