Trust in Catalan

Ingredients for 4 servings:

• 75 ml extra virgin olive oil
• 250 g spare ribs, boned
• 1 onion(s), diced
• 150 ml tomato(s), passata or puree
• 1 tsp, heaped paprika powder, sweet (or hot)
• 1 bratwurst, fresh, spicy
• 1 sausage, chorizo ​​(Spanish air-dried)
• 1 ½ liters beef broth or chicken broth
• 500 g noodles (soup vermicelli approx. 2-3 cm long)
• 1 slice(s) bread(s) (without crust)
• 50 g hazelnuts, pine nuts or almonds
• 2 cloves garlic, crushed
• 1 handful of Italian parsley, chopped
• ¼ tsp ground cinnamon
• ¼ tsp saffron threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

very tasty Catalan vermicelli dish – here with pork

Heat the oil in a large skillet over medium heat and fry the spare ribs (boneless and cut into 1 cm pieces, or other pork) until golden brown (possibly in batches). Add the onions and fry for 5 minutes until translucent. Then add the tomatoes (passata or puree) and paprika and cook for a few more minutes. Add the sausage, cut into thick slices, the chorizo, cut into pieces, and the broth (reserve a few teaspoons for later) and bring to a boil (I also like to replace some of the broth with a dry white wine). Then reduce the heat to a gentle simmer and stir in the vermicelli. Cover and simmer for about 15 minutes (test until the pasta is al dente). Meanwhile, toast (or roast) the bread for the picada. In a mortar and pestle or a food processor, blend the bread, nuts, garlic (more than directed if desired), parsley, and cinnamon into a fine paste. Then add the saffron. If the mixture is too dry, add the reserved tablespoons of broth, and a little more water if needed. Stir the picada into the pasta pan and mix well. Simmer for another 5 minutes (it should thicken slightly). Season generously with salt and pepper. I like to serve this with a green salad or perhaps some good bread, along with a red wine.