Spaghetti le Anlann Trátaí Merguez

Cuir an plúr mar aon leis an salann i mbabhla, déan log sa lár agus buail na huibheacha isteach ann. Anois cuir sip beag bídeach uisce leis agus measc i ngluaisne ciorclach le forc.

Cuirim an t-uisce anseo i ndáiríre i sips, cé mhéad ag brath ar mhéid an ubh, mar sin ní thugaim aon eolas faoin méid anseo. Anois tosú ar kneading le do lámha, b'fhéidir fós ag cur sip uisce. Knead an taos go bríomhar.

Nuair nach gcloíonn an taos le do mhéara agus leis an mbabhla a thuilleadh, tóg amach as an mbabhla é agus lean ar aghaidh ag kneading go bríomhar agus an dá lámh ar an mbarr oibre. Ba chóir go mbeadh an taos go deas mín agus go síodúil agus má dhéanann tú fiacla ann le do mhéar, ba chóir go dtiocfadh sé ar ais go han-mhall. Lig don taos scíth a ligean ag teocht an tseomra ar feadh 30 nóiméad ar a laghad.

Anois rollaigh amach an taos go tanaí leis an meaisín pasta agus gearr an spaghetti leis an gceangaltán spaghetti. Anois cócaráil an spaghetti in uisce saillte a dhóthain go dtí al dente.

First a word about garlic: if you don't have fresh garlic, it is advisable to cut the cloves lengthways in the middle and remove the germ, which does not taste really good.

Use your fingers to squeeze the merguez out of the intestine in pieces the size of a hazelnut. Heat a little oil in a saucepan and add the cinnamon stick. When the oil is nice and hot, add the Merguez balls and fry them vigorously.

Then add the chopped carrot, celery, leek and garlic and roast everything vigorously for a few minutes. Sprinkle the vanilla sugar over it and let it caramelize a little and then deglaze with the cognag and let it reduce a little.

Then add the chunky tomatoes, bring to the boil once and then set the temperature to the lowest possible level and now add the sprigs of thyme. Let it simmer for as long as possible, but it should be at least 2 hours, otherwise the sauce will not taste really nice.

I haven't added any other spices at this point, as the Merguez were incredibly spicy. It should be simmered for some time before salting and peppering. Half an hour before serving, add the pepperoni and remove the thyme sprigs and the cinnamon stick before serving. And now add the lemon zest.

Drain the spaghetti, catching about 1 soup ladle from the pasta water and adding it to the Merguez tomato sauce. Arrange the spaghetti on a pasta plate and pour the sauce over it. If you like, you can rub fresh Parmesan or pecorino cheese over it, I found that a bit unnecessary.