John Myers
Ingredients for 3 servings:
- 350 g minced meat, mixed
- 2 stalk(s) leeks
- 2 small cans of tomatoes, chopped
- some olive oil
- Salt and pepper from the mill
- 250 g pasta (spirals)
- Water (salt water)
- 200 g cheese, grated
- 1 small can of corn
- 1 small can of kidney beans
- ½ cucumber(s)
- some tomatoes (vine tomatoes)
- some white balsamic vinegar
- some olive oil
- n. B. herbs (salad herbs)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cook the spiral pasta in salted water until al dente. Preheat the oven to 200°C. Wash the leek and cut into rings. Brown the minced meat in a large pot with a little olive oil until crumbly. Add the leek and cook briefly. Add the chopped tomatoes and simmer until the leek is tender. Season with salt and pepper. In a baking dish greased with olive oil, mix the pasta with the sauce, top with cheese, and bake in the oven at 200°C for about 10 minutes. For the salad, wash half a cucumber, peel it, and cut it into medium-sized pieces. Wash the tomatoes, also cut it into medium-sized pieces, and place them in a bowl. Drain the corn and add them. Strain the kidney beans through a sieve, rinse them, and add them too. Toss the salad with balsamic vinegar, olive oil, salt and pepper, and the salad herbs. I first learned about this dish in Saarland at my father’s. I briefly watched his now wife’s cooking, memorized the ingredients, and cooked it at home. Since then, we’ve had this dish more often. In Saarland, it’s customary to serve a salad with a meal.
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