Pork fillet skewers with figs, green pepper and homemade spaetzle

Ingredients for 2 servings:

• 0.3 kg pork fillet(s)
• 6 figs, dried
• 6 slices of bacon
• 1 tsp pepper, green, pickled
• 0.2 liters of red wine
• 0.3 kg flour, type W 405
• 6 m.-sized eggs
• 1 tbsp water
• 1 pinch of nutmeg
• Salt, to taste
• 0.2 kg butter
• some parsley, for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

slightly spicy

For the spaetzle, whisk wheat flour, eggs, water, nutmeg, and salt in a bowl until bubbles form in the batter. Press the batter through a spaetzle press or scrape it from a board into gently simmering water. Cook until the spaetzle float to the top. Transfer to ice water with a slotted spoon and allow to cool. Drain in a sieve. For the pork fillet skewers, remove any fat and tendons from the pork fillet and cut into 50g pieces. Wrap the fillet pieces in bacon and alternate them with 3 figs, each on two skewers. Sear the skewers in a pan until hot all over, season with salt and pepper, and deglaze with red wine. Add green pepper and simmer for 10 minutes. 5 minutes before the end of the skewers’ cooking time, toss the spaetzle in a pan with butter. Serve on two plates and sprinkle with chopped parsley. Serve with the remaining red wine with the meal, if desired.