John Myers
Picarta with Basil Tomato Sauce
The perfect picarta with basil tomato sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Schnitzel meat or neck joint or pork tenderloin
- 1 Pk Spaghetti
- 1 Skinned tomatoes
- 1 tablespoon Olive oil
- 1 Kg Grated Parmesan
- 4 piece Eggs
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 teaspoon Sweet paprika
- 1 bunch Chopped basil
- 1 Teaspoon (level) Granulated broth, beef or vegetable broth
- 2 tablespoon Flour
- 1,4 liter Cream
- 1 Cans Tomato paste small Thu
- 1 tablespoon Sugar
- Sunflower oil
- Schnitzel Cut meat neck roast or pork fillet into small pieces about the size of goulash, these pieces knock like schnitzel about 1-1.5 cm thick. Season the small pieces of schnitzel in a bowl. (Salt, pepper, paprika.) Put the Parmesan in a mixing bowl. Add the eggs and mix the ingredients with a whisk. Add water or milk or cream, the mixture should be viscous, it should flow off viscously using a fork. Let the whole thing aside sources, after possibly adding a little more liquid. Prepare the sauce with approx. 1-1.5 liters of cold water. Heat some butter or olive oil in a saucepan. Add 2-3 tablespoons of flour, stir with a whisk (roux) gradually add. Gradually add the can of tomato broth or pulp. Finally add the bunch of hooked basil. Season the whole thing with sugar and cream, possibly seasoning at your own discretion, possibly a little curry. Spagetti boiling in salted water Alldente. Tip: Spagetti can be ready beforehand, you can later heat it up in hot water with a sieve for about 1-2 minutes. To the meat Pour the meat into the Parmesan mixture by wilting it. Heat a pan with sunflower oil (a little more oil), add the pieces of meat to the pan one by one and fry until golden brown. Set the oven to 100 degrees circulating air / under top heat. Put the finished patties on a baking sheet and place in the oven. Also add the next patties until all the pieces of meat are ready
Facebook Comments