John Myers
Ingredients for 4 servings:
- 125 ml vegetable stock, approx.
- some caraway, whole
- some savory
- 1 pinch(s) of sugar
- 400 g beans, green, frozen
- 300 g tagliatelle, wide
- 300 g jacket potatoes, already cooked, approx.
- 400 g Leberkäse, meat sausage or Vienna sausage
- 1 onion(s)
- 2 garlic cloves
- 1 bunch of flat-leaf parsley
- 3 tsp lemon zest, 2 – 3 tsp
- some olive oil
- 1 tbsp butter
- 4 m.-sized eggs
- Salt and pepper, black, freshly ground
- Paprika powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
In a saucepan, bring the vegetable stock to a boil with the caraway seeds, savory, and a pinch of sugar. Add the green beans and cook for about 5 minutes. Then remove the beans, refresh them in ice water, and drain. Cook the tagliatelle in plenty of boiling salted water until al dente. Drain, refresh, and drain as well. Peel and dice the potatoes, if you haven’t already done so. Dice the Leberkäse or meat sausage; slice the Vienna sausages. Peel the onion and garlic cloves. Finely dice the onion and finely dice or chop the garlic cloves. Rinse the parsley, shake it dry, and finely chop the leaves. Mix the parsley with the diced garlic and lemon zest in a bowl and set aside. Halve the green beans, if desired. Cut the tagliatelle into pieces, called Fleckerl. Heat a little olive oil in a wok and sauté the diced onion until translucent. Add the green beans and sauté for about 3 minutes. Then add the sausage pieces and the tagliatelle pasta cut into small pieces along with the potatoes, along with the parsley, garlic, and lemon mixture, except for about 1 to 2 teaspoons. Mix and cook for about 5 minutes while stirring. Melt the butter in a pan and fry the eggs until fried. Season the pancake mixture with salt and pepper and divide it among plates. Arrange the fried eggs on top and season with a little salt, pepper, and paprika. Spread the remaining parsley, garlic, and lemon mixture over the dish.
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