Creamed strips with Gorgonzola and pepperoni

Ingredients for 2 servings:

• 500 g pork, shredded
• 150 g Gorgonzola, 48%
• 15 g fresh ginger
• 2 onions, red
• 2 cloves garlic
• Salt and pepper, black, from the mill
• Paprika powder, sweet
• 1 shot of sherry
• 60 g butter
• 120 g flour
• 150 ml vegetable stock
• 300 ml dry white wine
• 200 ml milk
• Chili flakes, from the mill
• 1 pepper, red, dried
• 200 ml cream
• 3 sprigs of fresh parsley
• 20 ml rapeseed oil for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Recipe for a 3.5 l slow cooker, 200 watts

Peel and finely dice the onions and garlic, and fry them in a very large pan with 20 ml of oil over medium heat until translucent. In a large bowl, mix the salt, pepper, and paprika. Toss the minced meat in the oil all over and then fry on all sides in the pan. Empty the contents of the pan into the slow cooker’s ceramic bowl. Loosen the browning in the pan with a splash of sherry, pour it over the meat in the pan, and set it on HIGH. Make a roux with the butter and flour, deglaze with the stock, wine, and milk, and simmer for 8-10 minutes. Season with salt, pepper, and chili flakes, and stir in the deseeded, finely diced bell pepper. Pour this sauce over the meat in the pan, stir well, and put the lid on. After 2 hours, add the cream, diced Gorgonzola, and finely chopped parsley, fold everything in well, season again, and cook on LOW for another hour. Then arrange the meat on plates with a side dish of your choice, garnish with parsley and serve.