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Ribbon noodles with curry meatballs

updated

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Ingredients for 4 servings:

  • 1 bunch of spring onions
  • 3 sprigs of lemon thyme
  • 2 tbsp oil
  • 400 g sausages, uncooked
  • e.g. curry powder
  • 150 ml cream
  • 250 ml chicken stock
  • salt and pepper
  • some lemon juice
  • possibly pepper berries, pink
  • possibly sauce thickener if required
  • 500 g tagliatelle pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the spring onions into thin strips. Strip the lemon thyme leaves from the stems. Heat the oil, then press the sausage meat straight from the skin into small balls in the hot pan. Add the spring onions and lemon thyme. Season generously with the curry, then deglaze with the cream and chicken stock. Simmer for about 2 minutes, stirring. Season with salt, pepper, lemon juice, and peppercorns, if desired. Thicken with a sauce thickener, if desired. Meanwhile, cook the tagliatelle until al dente and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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