John Myers
Contents
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Ingredients
- 180 g Tagliatelle
- 2 tsp Salt
- 1 tbsp Olive oil
- 100 g Carrots
- 100 g Brown mushrooms
- 100 g Boiled ham
- 0,5 bunch Chives
- 100 g 2 Onions
- 2 piece Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Sunflower oil
- 200 ml Clear broth (1 teaspoon instant broth)
- 150 g Cooking cream
- 1 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 radishes for garnish
Instructions
- Cook the tagliatelle in salted water (2 teaspoons of salt) with ground turmeric (1 teaspoon) according to the instructions on the package, drain through a kitchen sieve, return to the hot saucepan and toss with olive oil (1 teaspoon) so that they do not stick together. Peel the carrots with the vegetable peel, first cut into slices, then into strips and finally into small cubes. Clean / brush the mushrooms, remove the stems and cut into slices. Cut the ham into small strips. Wash the chives, shake dry and cut into fine rolls. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and dice. Heat sunflower oil (2 tbsp) in a pan, add the vegetables (diced carrots, diced onions, diced garlic cloves, diced ginger and chili peppers), sauté / stir-fry briefly, deglaze / pour in the broth and simmer / cook for about 10 minutes. Add the mushroom slices and ham strips, season with sweet soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches), add the cooking cream and chives and everything for another 10 minutes simmer / let simmer. Finally add the ribbon noodles (fold in, heat up, divide between 2 pasta plates and each garnish with a radish, serve.
