John Myers
Ingredients for 2 servings:
- 2 handfuls of tagliatelle pasta
- 4 potatoes, cooked, from the previous day
- n. B. semolina, 2 – 3 heaped tbsp
- n. B. water
- butter
- Salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
like in grandma’s day
Slice the cooked potatoes, preferably from the day before. Brown them in butter or clarified butter in a pan and season well with salt. Meanwhile, break the tagliatelle pasta into 2-3 cm long pieces and cook in salted water according to the package instructions. When done, drain and set aside. Melt about 1 tablespoon of butter in a separate pan, toast the semolina and season with salt. It shouldn’t brown. Then add a little water until it forms a thick mush. Stir well and continue toasting. The semolina will swell. Fry until the semolina is lightly browned and no longer moist. Add a little more butter. Add the cooked pasta and the fried potatoes and fry everything briefly. Season well with salt. The potatoes should slightly outweigh the butter. Grandma says it’s ideal to use enough butter until everything is shiny. Serve with a green salad. I got this recipe from my grandma; it’s a typical leftover dish from back then. Since it’s actually just a side dish, it sounds very strange at first, but it’s actually really good—we all always looked forward to it!
Facebook Comments